Vincenzo Betulia’s golden halibut recipe from his Naples bistro The French
HALIBUT WITH ANCHOVY-THYME BEURRE BLANC, ASPARAGUS AND POTATO MOUSSELINE
- 2 6-oz. East or West Coast halibut filets
- Kosher salt and freshly ground black pepper
- 1 medium-sized shallot, sliced
- 1 clove garlic, sliced
- 3–4 salt-packed anchovy filets
- 1 bunch fresh thyme
- 1 1/2cups white wine
- 1/4 cup heavy cream
- 1/2 pound butter, cut into cubes and kept cold
- 10 Pei mussels, steamed in white wine and shucked
- 2 tablespoons minced chives
- 1 tomato, diced and seeds removed
- 1/2 bunch asparagus, peeled
- 2 tablespoons potato mousseline
- 1 ounce canola oil
PREPARATION: Add the shallots, garlic, anchovy and a touch of olive oil to a small sauce pot and gently sauté over medium-high heat until the shallots become slightly translucent. Add the wine, and reduce until nearly dry. Add the heavy cream, and continue to reduce until the bubbles of the cream get larger. Lower the heat, and slowly add the cold butter a little at a time, whisking continually until melted. Strain the butter sauce, and add the chives and diced tomatoes.
Steam mussels in a small pot with a 1/2 cup of white wine. Cook over medium heat a few minutes until they open. Once open, transfer to a cookie sheet and allow to cool. Shuck and reserve.
Heat an oven to 350 degrees. Season the fish with salt and pepper. In a saute pan, heat canola oil over medium-high heat to near smoking point. Carefully add the fish filet and cook for 4 to 5 minutes. Carefully flip the fish over using tongs, place in the oven and cook until done, about 3 to 4 minutes. Serve over mussels, potato mousseline and warmed asparagus. Pour the anchovy-thyme butter sauce over the fish and salt to taste. Serve hot.