Boulder chef Hosea Rosenberg created this dish for “Top Chef.” (We lightened up the sauce by reducing the amount of butter — his calls for 1 1/2 pounds!) See more recipes from the show at . Serves 4 (with sauce left over).
Ingredients
HALIBUT
4 strips thin-cut bacon
4 6-ounce pieces Alaskan halibut
Salt and pepper to taste
VEGETABLES
6 small Yukon gold potatoes, boiled and peeled
1 teaspoon olive oil
2 small yellow beets, boiled and peeled
16 French green beans, blanched and shocked
2 tablepoons chopped shallot
2 cloves garlic, minced
Greens from beets, cleaned and chopped
1/4 cup chopped parsley
SAUCE
1 cup white wine
1/4 cup lemon juice
1 shallot, sliced
10 black peppercorns
3 bay leaves
1/4 cup heavy cream
1/2 cup (1 stick) butter, cubed and cold
2 tablespoons whole grain mustard
Directions
Halibut: Wrap bacon tightly over halibut. Season with salt and pepper. Sear on each side in a hot pan and finish in 350-degree oven until just cooked through, about 2 minutes.
Vegetables: Slice potatoes into rounds. toss with olive oil, salt and pepper, and roast in oven at 425 degrees until lightly browned, about 10 minutes.
Slice beets into matchstick-sized pieces. Slice green beans into small segments. In a large saute pan on medium-high heat, saute shallots and garlic in butter until soft, but not brown, about 1 minute. Add beets and beans to pan with a little salt and pepper and saute, moving constantly, over high heat, for about 2 minutes. Add greens to pan and remove from heat. Continue stirring mixture until greens have just wilted, about 2 more minutes. Finish with chopped parsley.
Sauce: In medium pot, simmer wine, lemon juice, shallot, peppercorns and bay leaves until reduced and syrupy. Add cream and reduce until thickened. Slowly whisk in butter until completely emulsified. Strain. Add mustard and check seasoning.
To serve: Arrange slices of potatoes in a ring. Fill ring with vegetables. Top with fish. Spoon sauce around.
