Alaskan Halibut Beurre Blanc
Twisted Tree Executive Chef Tyler Layton shares and exclusive dish not found on the menu. This recipe was in the September issue of Kirkwood City Lifestyle, featuring City Seafood and Twisted Tree.
1-8 oz portion Alaskan halibut
5 oz roasted Yukon gold potatoes
4 oz thin sliced zucchini
2 tablespoons olive oil
2 tablespoons kosher salt/white pepper mixture
Set three skillets on medium heat
Skillet #1: Season fish with 1/3 salt/pepper mixture and 1/3 olive oil. Sear fish until golden brown; flip and cook other side.
Skillet #2: Smash pre-roasted Yukon gold potatoes. Place 1/3 of olive oil, potatoes in pan and sear on both sides until crispy. Season with 1/3 of the salt and pepper mixture.
Skillet #3: Cook zucchini and olive oil; season with salt and pepper mixture.
Beurre blanc
1/4 cup white wine
1 teaspoon mustard seed
1 teaspoon kosher salt white pepper mixture
2 tablespoons of unsalted butter room temperature
1 pinch saffron
1 teaspoon of lemon juice
In a small sauce pan, bring wine and mustard seeds to a boil and reduce by half. Add the remaining ingredients except butter. Whisk butter in slowly.
Layer on plate potatoes, zucchini, halibut, sauce.
Click here for another great recipe from Executive Chef Tyler Layton at Twisted Tree.
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