Recipe: Halibut with Anchovy-Thyme Beurre Blanc, Asparagus, and Potatoes Mousselline by Chef Vincenzo Betulia, featured at The French Brasserie Rustique in Naples, FL

Photo by Michael Caronchi.

HALIBUT WITH ANCHOVY-THYME BEURRE BLANC, ASPARAGUS AND POTATO MOUSSELINE

By Chef Vincenzo Betulia, featured at his Naples, Florida The French Brasserie Rustique, which has been awarded The Platinum Palate Certificate of Excellence and is featured in “The Restaurant Diet.”

SERVES 2
  • 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.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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