TC Recipe: Pink Peppercorn Halibut with Jasmine Rice, Cucumber-Almond Salad, & Lavender Buerre Blanc & 2006 Craftsman Series Pinot Blanc

May 21 2007

By Sous Chef Ben Nadolny
Suggested Pairing: 2006 Craftsman Series Pinot Blanc

Prepare In This Order

Lavendar Buerre Blanc

8 oz. white wine
1 T chopped shallot
1 T heavy cream
4 peppercorns
12 T cold unsalted butter
2 T dried lavender flowers (use less with fresh)

Combine wine shallot and peppercorns in sauce pot and reduce fluid to 2 tablespoons (Use this time to prepare the Cucumber-Almond Salad). When mixture is reduced, add the lavender flowers and let steep for 3 minutes. Strain and put fluid back into the sauce pot. Add cream and bring to boil. Remove from heat. Begin incorporating cold butter into the hot mixture with a wire whip. Continue until the mixture emulsifies. Season with salt to taste.

Cucumber Almond Salad

2 cucumbers (peeled, deseeded, and diced small)
1 lemon
¾ c. chopped dry roasted almonds
Salt and pepper

Combine cucumbers, almonds and desired salt and pepper. Add juice of the lemon and let sit for ½ hour

Jasmine Rice

2 c jasmine rice
3 c. water
½ T butter
2 tsp. Salt

Bring water to a boil. Add butter, salt, and rice. Reduce heat to low and cover for 20 minutes.

For Halibut

1 ½ lbs Halibut
2 T crushed pink peppercorns
2 T chopped Italian parsley
2 T olive oil
½ T butter

Combine the crushed pink peppercorns and parsley. Salt the halibut, then rub mixture over one side of the fish. Heat oil in a sauté pan, then lay halibut rubbed side down in the hot oil. Reduce heat and add butter. Turn halibut when peppercorns and parsley have darkened but not burned. Finish in pan or oven to desired wellness.