- 1 lb. Orca Bay Halibut loins or steaks
- Pea puree (recipe below)
- Basil oil (recipe below)
- Arugula puree (recipe below)
- Mama Lil's Chili's in oil, to taste
- Pea shoots, garnish
Add oil to saute pan on medium high heat. Add halibut and cook for 1-2 minutes then turnover to sear other side. Add butter and put pan in oven on 400 degrees. Cook for 3 minutes, remove and rest. Plate with a dollop of pea and parsnip puree in the center of the plate. Drizzle plate with arugula puree and basil oil, top halibut with chilis and Pea shoots to garnish.
**Pea and Parsnip Puree
12 oz. baby peas, blanched
8 oz. parsnips, peeled, diced, and boiled
6 oz. stock, vegetable or chicken
1/4 cup cream
salt and pepper, to taste
Put ingredients into blender and blitz as smooth as can be. Pass through a strainer if needed.
8 oz basil leaves
1/2 cup oil
Pick stems from leaves, blanch in salted water and shock in cold water, squeeze dry. In blender with 1/2 cup oil on high, add basil leaves and blitz for 30 seconds or until smooth. Be careful not to over work, basil will turn brown from the heat. Allow to rest for an hour then strain oil.
8 oz. arugula
1/4 cup hazelnuts, roasted
1/2 cup oil
Blanch in salted water and shock arugula, squeeze dry. In blender on high with 1/2 cup oil add arugula and blitz until smooth. Add salt and pepper to taste. Finish with a 1/4 cup hazelnuts.