Novia Scotia Halibut

We're making Novia Scotia Halibut, braised fennel and spinach, organic petite vegetables, spiced pear sparkling beurre blanc with Executive Chef Thomas Duffy of Spiced Pear Restaurant.

Ingredients

Two 6 ounce pieces halibut
1.5 lbs baby spinach
.5 of a fennel bulb (shaved)

An assortment of any petite vegetables such as baby brussel sprout, Thumbelina carrots, marble potatoes, and some kind of wild mushroom

1 lb. unsalted butter
3 cups spiced pear sparkling ( or any fruity white wine)
.5 cup of heavy cream
1 small shallot (chopped)
Fresh thyme
Fresh chives

Steps

1. Put your heavy cream, wine and shallots in a sauce pan and reduce by about sixty percent over low heat.

2. While the cream is reducing blanch and shock your
vegetables separately in salted boiling water.

3. Once your cream and wine have reduce take room temperature butter cut into cubes and slowly stir the butter into the cream one or two pieces at a time melting the butter completely before adding the next piece.

4. Once that is finish pre-heat sauté pan at medium to high heat, coat the pan with 1 to 2 ounces of grape seed oil (or blended oil). Season your fish with salt and pepper and place the fish flesh side down and sear until golden, turn and sear the other side and place the fish into a preheated 350 degree oven until cooked through.

5. Coat two separate pans with oil, once hot place your fennel in one and cook until tender. Then add your spinach, season and deglaze with vegetable stock finish with butter.

6. Place the mushroom in the other pan once cooked place your other vegetables in and deglaze with vegetable stock, season with fresh herbs, salt, pepper and mount with butter.

7. To plate place your vegetable on a paper towel to absorb excess moisture and plate by placing the spinach and fennel in a pile on one side of the plate an d the other vegetables on the other side of the plat in a line or any way you like

8. Coat the fish and vegetables with the beurre blanc.