I was searching for turbot at my local fish market. Turbot is a flatfish species that I have been wanting to try in my quest for a locally available alternative to the unobtainable European Dover Sole.
It is also a North Atlantic fish and that is hard to get fresh in Florida. Previously frozen filets were in the case, but these did not look appealing. However, the Halibut looked great. I bought a 1/2 pound filet to bring home.
I didn’t have a plan for my halibut. Simply sautéed halibut is incredibly bland. Halibut needs a sauce with some vegetable accompaniment to be interesting. For this preparation I settled on a mustard cream sauce with English peas and sautéed artichoke hearts.
The base of the sauce is prepared by combining egg yolk with good quality Dijon mustard and champagne vinegar. I like, and use here, the grainy, old style mustard made by Maille.
Good quality olive oil is whisked into the base making it a light, mustard flavored mayonnaise. The sauce is finished with heavy cream and vegetable stock.
This is a “pantry dish” made with what was on hand. Store bought vegetable stock was used as were English peas and artichoke hearts from the freezer. Sure, I would have rather used fresh ingredients. All are excellent products and did not detract from the finished dish.
The dish is a nice way to enjoy fresh halibut. With the rich cream sauce, it is a luxurious preparation. The recipe serves two.
- 1 egg yolk
- 1 teaspoon good quality Dijon mustard
- 1 teaspoon champagne vinegar
- 1/4 cup heavy cream
- 1/2 prepared vegetable stock, heated until warm
- Salt and freshly ground pepper to taste
- 2 – 4 ounce filets of halibut
- Everyday extra virgin olive oil
- 8 frozen artichoke heart quarters
- 1 tablespoon of unsalted butter
- 1 cup of frozen English peas
- In a non-reactive bowl, combine the egg yolk, mustard and vinegar. Whisk to combine
- Whisk in the heavy cream and heated vegetable stock. Season to taste and place in a saucepan over low heat to keep warm
- Rinse and pat dry the halibut filets. Season on both sides with salt and pepper. Set-aside until ready for use.
- In a sauté pan, heat one tablespoon of olive oil and one tablespoon of butter. When the pan is hot add the artichoke quarters and sauté for about 1 minute, or until the artichokes begin to brown. Add the peas and sauté for 1 minute more. Remove the artichoke and pea mixture from the heat to a plate with a paper towel to drain. Season with salt and pepper to taste.
- Coat the bottom of a clean sauté pan, or skillet, with olive oil and bring to medium heat until the oil begins to shimmer. Add the halibut filets and cook for 4 minutes before turning and cooking for another minute on the second side.
- To plate, place a ladle of the mustard cream in the bottom of a shallow serving dish. Plate the halibut in the center and arrange the artichokes and peas around the fish.