On the Menu: Blanca’s Olive Oil Poached Halibut with Artichoke, Meyer Lemon and Nettle Emulsion

For the Sauce:

40 grams Arbequina Olive oil

40 grams sweet white onion

15 grams green garlic bottom

25 grams ginger

100 grams white wine

600 grams vegetable stock

100 grams turned artichoke (1 large)

125 grams nettles

125 grams crème fraiche

Directions: Sweat aromatics in olive oil with salt. Deglaze with white wine and vegetable stock, peel artichoke directly into liquid and simmer until artichoke is tender. Puree with picked nettles. And finish with crème fraiche.

Sautee various spring vegetables and mushrooms in olive oil. Season with salt and pepper.

Poach a halibut filet in 125º F olive oil for approximately 20 minutes, until just cooked through and tender.

Arrange vegetables around bowl with lightly frothed sauce covering the bottom of the plate with halibut in the center. Garnish with wild spring flowers.

Related posts:

  1. On the Menu: Chedi Thai Crispy Calamari
  2. On the Menu Recipe: Market’s ‘Point Reyes Blue Cheese Souffle & Satsuma Tangerines’
  3. Marine Room’s Redwood Hill Goat Cheese Brûlée (with Tupelo Honey Verjus Dressing)
  4. On the Menu: Manhattan’s Cannelloni
  5. On the Menu recipe: Piatti’s Basil Ricotta Ravioli

Short URL: http://www.lajollalight.com/?p=41195

Posted by Staff on May 11, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “On the Menu: Blanca’s Olive Oil Poached Halibut with Artichoke, Meyer Lemon and Nettle Emulsion”

  1. lillian stein

    I'd love to have the recipe for Piatti's olive oil with seasonings that they bring to
    the table. It's the best. I've tried to do a improv, but it's never good.

    My favorite entree is the raviole in lemon sauce. A waiter talked me into trying it the first
    time and I fell in love with it.

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