Ingredients
Northern halibut with basil-garlic crust, potato garnish and shrimp vinaigrette for a refined seafood presentation.
Base recipe = 1 serving.
- 227 g Northern halibut filet
- 12 g fresh basil leaves
- 10 g boiled garlic cloves
- 90 g white fingerling potatoes
- 90 g purple fingerling potatoes
- 60 g shrimp (36/40)
- 40 g shrimp shells
- 20 g shallot
- 12 g tomato paste
- 45 ml white wine
- 8 g Dijon mustard
- 15 ml lemon juice
- 22 ml extra virgin olive oil
Method
- Prepare the shrimp vinaigrette by sweating the shallot, adding shrimp shells and tomato paste, then deglazing with white wine and finishing with lemon and mustard for brightness.
- Blend the basil, boiled garlic and a portion of the olive oil into a smooth aromatic crust mixture.
- Bake the halibut gently at 320°F until just set, moist and delicate.
- Cook the white and purple fingerling potatoes until tender and combine with the shrimp garnish.
- Plate the halibut over the potato and shrimp salad and finish with the shrimp vinaigrette.
Chef’s Note: Halibut should remain pearly and moist. The shrimp vinaigrette gives the plate depth, while the basil-garlic crust keeps the flavor fresh and elegant rather than heavy.
HACCP – Seafood Control
| Step | Hazard | Limit | Control |
|---|---|---|---|
| Receiving | Histamine | < 38°F | Reject if above |
| Storage | Bacterial | 32–38°F | Ice & drainage |
| Cooking | Pathogens | 145°F | Verify temp |
| Holding | Growth | > 140°F | Time control |
| Calories | 460 |
| Fat | 30 g |
| Carbohydrates | 9 g |
| Protein | 42 g |
| Sodium | Varies with mustard and seasoning |
Dietary Info:
Gluten-Free • Paleo Friendly • Low Carb
Gluten-Free • Paleo Friendly • Low Carb