Olive Oil Poached Halibut with Hollandaise
Cook Time 🍳
Chefs Jason and Tyler
If you are looking to add a beautiful technique to your fish cooking repertoire, then this is the recipe for you!
- 2 6 ounce halibut fillets ❄
1 cup kosher salt
½ cup sugar
- 1 lemon
- 1 blood orange
- 1 russet potato
- 1 shallot
½ cup dry white wine
- ¼ cup Champagne vinegar
- ¼ cup water
- ½ teaspoon black peppercorns
- 4 egg yolks ❄
- ½ cup clarified butter ❄
1 quart olive oil
- ¼ bunch cilantro ❄
1 bunch broccolini ❄
- 1 packet Balinese Truffle Salt
- Cutting board
- 2 mixing bowls
- Microplane or zester
- Paper towels
- Medium pot
- 2 small pots
- Fine mesh strainer
- Oil thermometer (not necessary, but recommended)
- Plastic wrap
1 quart olive oil
½ cup white wine
Large pot with lid
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
Please have ingredients in bold on hand for this recipe
Homework: 30 Minutes Before the Class 📖
Combine 1 cup of kosher salt with ½ cup of granulated sugar in a mixing bowl.
- Zest the lemon and mix the zest into the sugar and salt. This is the citrus cure.
Fill a large pot with water, cover with a lid, and bring to a boil.
- Place a layer of citrus cure on a plate, put the halibut fillets on top, and cover with the rest of the cure. Allow the fish to cure for 10 minutes
- Peel and slice the shallot, zest and dice the orange, trim the broccolini, and slice the potato into ¼ inch thick rounds. Place the orange dice in a strainer set over a mixing bowl and season with Balinese Truffle Salt. Set the zest aside in another bowl to finish the Hollandaise.
- Remove the fish from the cure, rinse with cold water, pat dry with paper towels, and allow to sit on a plate to temper.
Place the shallot, white wine, Champagne vinegar, water, and black peppercorns into a small pot. Heat the pot over medium heat and reduce the liquid by half. This is the hollandaise reduction.
- Clean the small pot, add the clarified butter, and melt the butter on low heat.
Place the slices of potato into the medium pot so that everything fits snugly in one layer.
- Fill up a small pot halfway with water and bring to a simmer.
Transfer the olive oil in a medium pot and place on a burner over low heat. The goal is to heat the oil to 150F, so keep the burner temperature as low as possible to try and retain this temperature. We might need to turn the burner off from time to time to achieve this.
HOW TO COOK 🍳
Once the oil is at 150F, place the halibut into the oil on top of the sliced potatoes and allow the halibut to gently poach for 10-15 minutes until cooked through.
- While the fish is cooking, it’s time to make the hollandaise: Place the egg yolks and hollandaise reduction in a metal bowl and set over the small pot with simmering water. Whisk constantly, taking the bowl on and off the heat, until the yolks have thickened and cooked through.
- Remove from the heat and continue whisking as you slowly drizzle in the melted butter. Season with orange zest, lemon juice, and Balinese Truffle Salt. Cover with plastic wrap and set aside in a warm place. This is the sauce hollandaise!
After the hollandaise is made, blanch the broccolini in the pot of boiling water for 2 minutes or until al dente.
- Once the fish has cooked, remove it from the oil, dab it dry of excess oil, and set onto your favorite plate.
Top with a dollop of beautiful hollandaise, place a few orange pieces on top, and top with a few leaves of cilantro for garnish. Plate the fish alongside the beautiful broccolini.
Dig in and enjoy the silky smooth texture and deliciousness of olive oil-poached halibut!!
Note from the Chef 👩🍳
Special equipment to have on hand for this recipe: Thermometer
Special ingredients to have on hand for this recipe: 1 quart olive oil