Ingredients
4 - 6 oz halibut filets, 1 inch thick
blended oil
salt and pepper
Saffron Guava Beurre Blanc
1 cup white wine
1 tsp saffron
1 tbsp butter
1/2 tbsp garlic, minced
1/2 tbsp shallot, minced
1 - 12 oz can Kern’s guava juice
1/4 cup heavy cream
3/4 lb (3 sticks) butter, cut into small pieces
salt to taste
Goat Cheese Whipped Potatoes
5 medium russet potatoes, peeled and quartered
4 oz goat cheese
1/2 cup heavy cream
4 oz (1/2 stick) butter
salt and pepper to taste
Preparation
Lightly season both sides of fish with salt and pepper and set aside.
Place a large pot with 6 quarts of water over high heat.
For the sauce, add the saffron to the white wine and steep for 20 minutes. In a medium sauté pan melt 1 tbsp butter over medium heat, add garlic and shallots and cook until translucent (2-3 minutes). Deglaze pan with white wine and saffron. Reduce by half over medium heat. Add guava juice and reduce by half. Add heavy cream and reduce by half again. Remove from heat and strain through a fine mesh sieve. Return to pan and slowly whisk in butter by thirds over low heat. Season with salt to taste.
When water is boiling, add potatoes to pot and cook until fork tender. In a small sauce pan, scald cream and butter over low heat. Strain the potatoes and return to pot. Add cream, butter and goat cheese and whip the potatoes to a creamy consistency. Season with salt and pepper to taste.
Place large sauté pan over medium high heat. Add oil to coat bottom of the pan. When the oil is hot, add seasoned halibut and sauté 3 - 4 minutes on each side. Remove from pan and set aside.
Place potatoes in center of plate, put halibut on top of the potatoes and ladle sauce around the outside.
