Recipes > Moeen Abuzaid > Poached Halibut with Spring Onion & Mustard Greens

Poached Halibut By Chef Moeen Abuzaid
Poached Halibut By Chef Moeen Abuzaid

Poached Halibut with Spring Onion & Mustard Greens

Mustard Flower

Mustard Flower

Mustard Flower are tiny, bright yellow flowers bursting with a great mustard flavor! These vibrant golden jewels are the perfect complement to seafood dishes and meat entrees, adding a delightful zing. Additionally, they make a fantastic addition to gourmet salads and veggie side dishes, enhancing both the taste and visual appeal. Elevate your culinary creations with the vibrant and flavorful Mustard Flower.

Chives Blossom

Chives Blossom

Chives Blossoms are exquisite lilac-colored flowers that measure 1" to 1.5" in diameter. These delicate blossoms form a circular bulb and boast an intense chive flavor. Enhance your culinary creations with their vibrant appearance as they make a delightful addition to salads, serve as a savory garnish for meat and poultry dishes, and even float gracefully on soups to add both beauty and a touch of spice.

Tiny Veggies™ Onion White

Tiny Veggies™ Onion White

Tiny Veggies™ Onion White are tiny, shiny pearly white onions accompanied by long green stems. Revel in the intensely sweet and spicy onion flavor that these miniature wonders bring to your palate. Whether tossed into stir-fries, used as a steak topping, or crafted into an incredible side dish, these tiny onions offer culinary versatility. Enjoy them fresh for a crisp bite, or explore the delightful possibilities of cooking them in various ways to create a sensational addition to your culinary creations.

Tiny Veggies™ Leek

Tiny Veggies™ Leek

Tiny Veggies™ Leek host beautiful pure white miniature leeks adorned with thin, flat leaves. With a satisfying crunch and juicy texture, these leeks deliver a sweet, mild onion flavor. Beyond their delightful taste, they also pack a nutritional punch, being an excellent source of vitamin C, folate, magnesium, and iron. Ideal for stir-fries or as edible beds for seafood and meats, Tiny Veggies™ Leek offer culinary versatility. Enjoy them fresh for a refreshing bite or explore various cooking methods such as sautéing, baking, frying, or grilling to elevate your dishes.

Petite® Nasturtium Leaf

Petite® Nasturtium Leaf

Petite® Nasturtium Leaf are nutritious round tender leaves that resemble lily-pads. Their strong, sweet, peppery flavor is similar to watercress. Use them as an attractive bed for meats and seafood.

POACHED HALIBUT with SPRING ONION & MUSTARD GREENS

Ingredients

  • Mustard Flower
  • Chives Blossoms
  • Petite® Nasturtium Leaf
  • Tiny Veggies™ Onion White
  • Tiny Veggies™ Leek

FOR THE HALIBUT:

  • 1 7-8 oz halibut fillet
  • Salt 
  • 2 cups smoked clarified butter 
  • 1 fresh lemon  

FOR THE VEGETABLES:

  • 3 Fresh Origins® Tiny Veggies™ Onion White
  • 3 Fresh Origins® Tiny Veggies™ Leek
  • ¼ cup spring peas 
  • 1 tablespoon brown butter 
  • 4-5 mustard green leaves
  • Salt

FOR BEURRE BLANC:

  • 1 cup lemon juice
  • 1 small shallot, chopped fine 
  • ¼ cup cream
  • 1 lb cold butter cubed 
  • Fish garum or fish sauce

PLATING:

  • Fresh Origins® Mustard Flower
  • Fresh Origins® Chives Blossom
  • Fresh Origins® Petite® Nasturtium Leaf

Instructions

FOR THE HALIBUT:
  1. Lightly dust salt on both side of halibut let it cure for approximately one hour. 
  2. Then rinse under cold water and pat it dry.
  3. In a small pot, warm the clarified butter. Remove butter from the heat and add the cured halibut. 
  4. Leave the halibut in the pot with clarified butter until cooked and place pot in a warm place. 
  5. Transfer the fillet to a small plate and remove the excess poaching butter from the fish using rack. 
  6. Grill quickly on both sides over the binchotan and finish with lemon zest.
FOR THE VEGETABLES:
  1. Bring a pot of salted water to a boil. 
  2. Add the onions and cook for 1 minute, then transfer with a slotted spoon to a bowl of ice water.
  3. Repeat with the leeks for 1 minute, and spring peas for 30 seconds. 
  4. Once all the vegetables are cold, drain and dry. Dress them in the brown butter and season with salt. 
  5. Deep fry the mustard leaves until they are crispy, season and keep them on a rack in a warm place.
FOR THE BEURRE BLANC:
  1. Place the lemon juice and shallot in a saucepan over medium heat. 
  2. Reduce the juice to 2/3 cup. Add the cream and reduce to 1/2 cup. 
  3. Turn the heat down, and slowly whisk in the cold butter several pieces at a time. Pass through a fine-mesh chinois. Season with fish sauce.
PLATING:
  1. Place the halibut fillet in the center of the plate, arrange the vegetables around the fish and cover it lightly with the sauce and cover it with the fried mustard greens and use Fresh Origins® Mustard Flower, Chives Blossom, Petite® Nasturtium Leaf.