Pan-Seared Halibut with Spring Pea Purée, Crispy Prosciutto
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2
Ingredients
For the Halibut
2 halibut fillets, 6-7 ounces each, about 1¼ to 1½ inches thick
Kosher salt
White pepper
2 tablespoons neutral oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
For the Spring Pea Purée
1½ cups peas (fresh or frozen)
1 small shallot, finely minced
2 tablespoons unsalted butter
1 to 1½ tablespoons heavy cream
1 tablespoon extra virgin olive oil
6-8 fresh mint leaves
1-2 teaspoons fresh lemon juice
Kosher salt to taste
For the Crispy Prosciutto
2-4 thin slices prosciutto
For Finishing
Lemon zest
High-quality extra virgin olive oil
Petite pea tendrils
Flaky sea salt
Instructions
Crisp the Prosciutto
Preheat the oven to 375°F.
Arrange the prosciutto slices on a parchment-lined baking sheet in a single layer. Bake for 8-12 minutes until crisp and lightly golden.
Transfer to a wire rack and cool completely. Reserve one large shard per plate and crumble the remainder for garnish.
Prepare the Halibut
Pat the halibut completely dry with paper towels.
Place the fish uncovered in the refrigerator for 20-30 minutes to air dry.
Just before cooking, season lightly with kosher salt and white pepper.
Make the Spring Pea Purée
Bring a small pot of salted water to a boil.
Add the peas and cook for 60-90 seconds until bright green.
Transfer immediately to an ice bath. Drain thoroughly.
In a small saucepan, melt the butter over medium-low heat.
Add the shallot and cook gently for 2-3 minutes until softened but not browned.
Add the peas and cream. Warm through for 1-2 minutes.
Transfer to a blender along with the mint, olive oil, lemon juice, and a pinch of salt.
Blend until completely smooth.
For an ultra-silky restaurant-quality texture, pass the purée through a fine mesh strainer.
Taste and adjust seasoning with additional salt and lemon juice if needed.
Keep warm.
Cook the Halibut
Heat a stainless steel or cast-iron skillet over medium-high heat.
Add the neutral oil.
Place the smooth presentation side of the halibut into the pan first.
Gently press for 5-10 seconds to ensure even contact.
Sear undisturbed for 3-4 minutes until a golden crust develops and the fish releases naturally.
Carefully flip the fish.
Reduce heat to medium.
Add the butter and thyme.
Tilt the pan and continuously baste the fish with the foaming butter for 60-90 seconds.
Cook until the internal temperature reaches 125-128°F.
Remove from the pan and allow to rest for 2-3 minutes.
Plate the Dish
Spoon the pea purée onto each plate in a soft oval or crescent shape.
Place the halibut slightly angled on the purée, seared side up.
Lean a crisp prosciutto shard against the fish and scatter a small amount of prosciutto crumble around the plate.
Arrange 3-5 small clusters of petite pea tendrils around the fish.
Finish with fresh lemon zest, a few drops of high-quality olive oil, and a light sprinkle of flaky sea salt on the fish.
Serve immediately.
Wine Pairing
Recommended Pairing
Cool-climate Chardonnay
Excellent choices include:
Sanford Chardonnay
Au Bon Climat Chardonnay
Sonoma-Cutrer Chardonnay
Chablis
The wine's acidity balances the butter and richness of the halibut while complementing the sweetness of the peas and the savory notes of the prosciutto.