J – This dish is an homage to shopping local.
Local awesome farmer, Azolla Farm, and their CSA Box. Local fish monger, Sunh Fish. Local Farmer’s Market and their many farmers. Local (almost) dairy, Strauss, and, of course, our own garden. Pretty nice resources. Totally makes a difference.
This was another one of those “Chopped” challenges. In a planning meeting, I said, “What about doing fish? Like halibut …”
To which, Christina replied, “Right. How are going to use all these CSA Box vegetables?”
I casually suggested, “I have some Tatsoy from the Farmer’s Market …”
To which, Christina replied, “That’s not in the CSA Box!”
I quickly got a bit more serious. We added yellow beets, carrots, purple daikon and edible flowers. The CSA Box got a little lighter.
The preparations are pretty straightforward. Not hard. Everything does require a gentle touch and good timing.
| CSA Box Week #1 2016: Pan Seared Halibut with Golden Beet Sauce and Tatsoy |
- 1 Tbsp canola oil or grapeseed oil
- 2 large yellow beets, peeled and cubed
- 2 carrots, peeled roughly sliced
- ¼ to ½ cup water or more if needed
- 1 Tbsp white balsamic vinegar
- 1 tsp shallots, minced
- 1 garlic clove, minced
- A pinch red chili pepper flakes
- 1 to 2 Tbsp heavy cream
- Salt and pepper to taste
- 2 Tbsp canola oil
- 1 Tbsp unsalted butter
- 2 – 6 oz Halibut filets
- 10 tatsoy leaves
- 1 purple daikon, peeled and thinly sliced for decorating (optional)
- edible flowers (optional)
- Heat a saute pan with a tablespoon of oil.
- Add ginger and shallots into the pan. Saute until fragrant. About 2 minutes. Add chili flakes and mix well.
- Add the beets and carrots. Cook until the edges are caramelized. Add a pinch of salt and pepper. Add water and let simmer covered until the beets are fork tender. Make sure to stir occasionally so the vegetables don’t burn or stick to the pan. Add more water if needed. It will take about 30 to 45 minutes to get it tender.
- Place the vegetables into a food processor to puree. Add a little cream and blend again. Add salt and pepper to taste.
- Remove to sauce pan. Set aside and keep slightly warm.
- Salt and pepper the halibut on both sides.
- In another pan on medium heat, add the butter and 2 tablespoons of oil. Once the butter has melted add the halibut, while continuing to move the pan so the filets will not it stick.
- Cook the halibut for 3 to 4 minutes on each side, turning carefully. Remove from pan and let stand for a few minutes before serving.
- Meanwhile, add a little oil to another pan and saute the tatsoy for about 1 minute. Remove and set aside.
- Place a few spoonfuls of the beet sauce on a serving plate.
- Top with halibut and place the sauteed tatsoy on the side. Garnish with purple daikon and edible flowers (optional).
- Serve immediately.
- Enjoy!
What truly amazed us was how these ingredients came together on the plate.
Talk about eating with your eyes! Delicious.