TC Recipe: Peppercorn Seared Halibut with Sunchoke Purée and Russian Kale

November 13 2011

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2010 Signature Chardonnay
Serves 2

peppercornhalibutsunchokepuree

I was glad to see the 2010 Chardonnay make it onto the Tower Club shipment. It is such a fabulous wine to pair with food. I refer to it as being a neutral Chardonnay when it comes to pairing with food. The California chardonnays are in my opinion too big for food and end up overpowering the foods which they are paired with. Our winemaking team outdid themselves with the versatility of the 2010 Signature Chardonnay. In this recipe you will find that the halibut flavor charges onto the palate with the black pepper, but is well balanced when followed by the Chardonnay. The smooth texture and apple flavor of the sunchokes along with the rich braise flavor of the greens turns this into a comforting entrée that is well received and complimented by the Chardonnay.

Ingredients

2-6 oz halibut filets
1 T black peppercorns, rough cracked
2 tsp kosher salt
2 T olive oil

Sunchoke Purée

1 lb sunchokes, aka Jerusalem artichoke
½ lb Yukon gold potato
1 T butter, unsalted

Russian Kale

1 bunch Russian kale, wash, de-stem, and julienne
1 shallot, sliced thin
1 T olive oil
2 tsp butter, unsalted
½ C chicken stock
2 T apple cider

Preparation

Sunchoke Purée
Peel the sunchokes and potatoes and store in cold water. Cut up the potatoes into 1 inch pieces and put in a sauce pot. Add the sunchokes, cover with water, a pinch of salt, and bring to a boil. Reduce to a simmer until the potatoes are knife tender. Strain the sunchoke potato mixture and transfer to a food processor. Process until smooth and then cut in the butter. This mixture can be served right away or reheated when needed.

Russian Kale
Heat a large sauté pan. Sauté the shallots in olive oil and butter. Add the kale and allow it to blister. Toss around the kale to cook evenly. Add the chicken stock, apple cider and allow the kale to cook down.

Halibut
Season the halibut fillets with salt and sprinkle with the black pepper corns. Heat oil in a sauté pan and sear the halibut. Flip when golden brown and finish cooking the other side.

Have fun plating the purée. Use a spoon to dollop the puree onto the plate. Then put the spoon in the middle of the dollop and drag a few inches across the plate. Put the kale beside the puree and top with the halibut. Enjoy!

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Pingback: Tower Club Shipment: November 14, 2011 « King Estate Winery Pinot Gris & Pinot Noir Oregon Wine
Barbara Wilson

Too easy to be this incredibly good! And, OK; I cheated and used instant golden Yukon and steamed spinach…a gal after work needs a no fuss, bare clean up DELICIOUS meal…this was it! Thank you!
Barbara Wilson

Too easy to be this incredibly good! And, OK; I cheated and used instant golden Yukon and steamed spinach…a gal after work needs a no fuss, bare clean up DELICIOUS meal…this was it! Thank you!
Barbara Wilson

Too easy to be this incredibly good! And, OK; I cheated and used instant golden Yukon and steamed spinach…a gal after work needs a no fuss, bare clean up DELICIOUS meal…this was it! Thank you!
- Sasha Kadey
  
  Thanks for the feedback!
Barbara Wilson

Too easy to be this incredibly good! And, OK; I cheated and used instant golden Yukon and steamed spinach…a gal after work needs a no fuss, bare clean up DELICIOUS meal…this was it! Thank you!
Barbara Wilson

Too easy to be this incredibly good! And, OK; I cheated and used instant golden Yukon and steamed spinach…a gal after work needs a no fuss, bare clean up DELICIOUS meal…this was it! Thank you!
Sasha Kadey

Thanks for the feedback!
Sasha Kadey

Thanks for the feedback!
Sasha Kadey

Thanks for the feedback!
Sasha Kadey

Thanks for the feedback!

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