Recipe by Executive Chef Pascal Chureau
serves 4
Fava Bean Mousse
1½ cups blanched fava beans
1½ tablespoons Dijon mustard
3 tablespoons water
2 tablespoons lemon oil
2 tablespoons extra virgin olive oil
Combine the fava beans, water, and Dijon mustard in a food processor. Gradually add the oils to create a light, airy, sauce. Season with salt and white pepper.
Sherry Vinaigrette
½ cup sherry vinegar
1½ cups extra virgin olive oil
1 minced shallot
Combine the shallot and the sherry vinegar in a stainless steel bowl. Gradually add the oil to create an emulsification. Season with salt and pepper.
Halibut
4, 6 oz portions of halibut
Season with salt and pepper and sear the halibut in hot vegetable oil and place in a 400-degree oven for 6 minutes until the fish is firm.
Plating
Halibut, 4 portions
6 medium fingerling potatoes, blanched, sliced into thin rounds
20 cherry tomatoes, sliced into thin rounds
2 tablespoons minced chives
2 tablespoons lemon oil
1 teaspoon Espelette powder
4 ounces pea shoots
4 ounces thinly sliced asparagus
1 ounce micro bull’s blood
Place a few tablespoons of the fava bean mousse on a plate and spread evenly in a circle. Place ¼ of the sliced fingerling potatoes and tomatoes on the fava bean mousse and sprinkle with chives, salt, and pepper. Place the halibut on top.
In a stainless-steel bowl, combine the pea shoots, sliced asparagus, bull’s blood, and 3 tablespoons of the sherry vinaigrette. Mix together and place a portion of this on top of the halibut.
Sprinkle the plate with the Espelette powder and lemon oil.
