Wild Pacific Halibut with Sweet Potato Purée, Enoki MushroomS & Roasted Garlic Mayo

 

Sweet Potato Purée:

  • 1 - medium sized sweet potato

  • 1 - shallot

  • 3 Tbsp - unsalted butter

  • 3 Tbsp - extra virgin olive oil

  • salt and pepper

Roasted Garlic Mayo:

  • 1 - medium garlic clove

  • ¾ cup - mayonnaise

  • 2 tsp - extra virgin olive oil

  • 1 tsp - Worcestershire sauce

  • ½ tsp - fish sauce

  • 2 pieces - Wild Pacific Halibut, 6 oz. each

  • salt and pepper

  • 2 Tbsp - canola oil

  • 2 Tbsp - unsalted butter

  • 1 sprig - fresh thyme

  • 2 oz - fresh Enoki mushrooms

  • Italian parsley leaves for garnish

DIRECTIONS

Sweet Potato Purée:

  1. Fill a medium saucepan with water. Add ½ cup of salt and bring to a simmer.

  2. Peel and dice the sweet potato into ½ inch cubes.

  3. Peel the shallot and place both the sweet potato and shallot into the boiling water and cook until soft.

  4. Pour through a fine mesh strainer to remove the water.

  5. Place in a blender. Add butter, olive oil, and salt and pepper to taste. Blend until smooth. Set aside and keep warm until needed.

Roasted Garlic Mayo:

  1. Pre-heat oven to 360° F.

  2. Wrap garlic in foil paper and place in the heated oven. Cook for 30 minutes until soft. Remove from oven and let cool.

  3. Using your fingers, squeeze the soft garlic pulp out of the skin and place in a small blender.

  4. Add the mayonnaise, olive oil, Worcestershire and fish sauce and blend just enough until it comes together. Place in an airtight container and refrigerate until needed.

Wild Pacific Halibut and Assembly:

  1. Sprinkle both portions of the Wild Pacific Halibut with salt and pepper.

  2. Heat the oil in a cast iron pan until smoking hot.

  3. Using a spatula, place both portions of halibut in the pan and cook over medium heat for about 5 minutes. Add the butter and thyme and then using a spatula, flip over the fish and cook for another 3 minutes or until the flesh starts to slightly separate into flakes and it is cooked to your satisfaction. Remove the fish and place on a plate.

  4. While the cast iron is still hot, add the Enoki mushrooms and quickly cook for 1 minute.

  5. Spoon about ¾ cup of the warm Sweet Potato Purée in the middle of a plate. Place the halibut on top. Spoon the cooked Enoki mushrooms around the fish. Garnish with a few Italian parsley leaves and spoon small drops of the Roasted Garlic Mayo around the plate.


    Enjoy!

Serves 2

All rights reserved. Featured with permission.

October 2021

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

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