2009 Kelleher Family Vineyards Cabernet Sauvignon
2009 Brix Vineyard
Cabernet Sauvignon

New Release!
$88.00 750 ml
2009 Kelleher Family Vineyards Cabernet Sauvignon
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Brioche Crusted Alaskan Halibut

1 serving
We suggest pairing with our 2012 Block 21 Sauvignon Blanc

Piquillo Pepper Vinaigrette:
(makes 1 cup)
4 ea. Piquillo peppers (canned), seeded and small diced
½ Tbsp shallots, chopped
½ tsp chives, chopped
¼ Cup sherry vinegar
¾ Cup Extra Virgin Olive Oil
t.t salt

1) Mix all the ingredients in a bowl, except for the salt until well combined. Season to taste.

Halibut:
1 ea. Halibut (portioned to 6 oz.)
1 ea. Brioche, sliced 1/8” to ¼” thick
1/2 tsp Dijon mustard thinned with water to 1 tsp
Safflower oil
t.t. salt

Corn Succotash:
½ Cup yellow corn (off the cob)
¼ Cup cranberry beans, cooked (dried or fresh)
1 ea. Tokyo Turnip, peeled, halved and blanched
3 ea. Baby leeks, blanched
1 tsp Piquillo Pepper vinaigrette
2 Tbsp butter
t.t. salt & pepper

1. Preheat oven to 325F.
2. Season the fish lightly with salt on all sides, then brush a thin layer of the mustard mixture across the largest surface.
3. Lay the brioche on a cutting board and then top it with the halibut, mustard side down, adhering it to the brioche slice. Trace the perimeter of the fish with a sharp knife and cut away the excess. Reserve the trim for another use.
4. Place an 8” sauté pan over medium heat on the stove and add enough safflower oil to create a thin film.
5. When wisps of smoke just begin to appear, carefully add the crusted halibut, brioche side down and then immediately place in the oven.
6. Meanwhile, in small pot, add the butter and tablespoon of water, then bring to a boil
7. Add the corn, the beans, turnips and piquillo vinaigrette to the pot to warm. Season with salt and pepper
8. Add the leeks.
9. If the succotash begins to look oily, add a tsp of water and stir over heat, then remove.
10.  After 6 minutes, check the halibut for doneness. Insert a cake tester into the center of the fish. It should penetrate easily and when pressed against the wrist, should be hot to the touch.
11. Plate the ragu and then the halibut.
12. Garnish with a small spoonful of the vinaigrette around for added flavor.

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