Pan Roasted Halibut

Hell’s Kitchen Pan Roasted Halibut – A Restaurant-Quality Recipe at Home

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If you’ve ever wondered how to make a restaurant-quality dish in your kitchen, this Hell’s Kitchen Pan Roasted Halibut recipe is a perfect choice. With tender halibut fillets, a rich lemon beurre blanc, accompanied by roasted baby potatoes with herbs and green beans sautéed with garlic. this dish brings Gordon Ramsay’s signature elegance to your table. Whether for a special occasion or a gourmet weeknight meal, this recipe will impress you.

Ingredients

For the Halibut

  • 4 oz. halibut fillet
  • 4 oz. olive oil
  • 4 tbsp. cubed unsalted butter
  • 2 garlic cloves, crushed
  • ½ bunch thyme
  • 4 poached eggs
  • 4 oz. crispy potato hay (potatoes spiralized into curls and crispy fried)

For Tartar Style Mashed Potatoes

  • 12 oz. mashed potato
  • 4 oz. soured cream
  • 2 tbsp. cornichons, finely diced
  • 2 tbsp. shallots, finely diced
  • 2 tbsp. capers, chopped
  • 1 tbsp. parsley, chopped
  • Zest of lemon, to taste

For Lemon Beurre Blanc

  • 1 tbsp. fresh lemon juice
  • 1 tbsp. white dry wine or vermouth
  • 1 shallot, minced
  • 1 ½ sticks cold unsalted butter, cubed
  • ½ bunch chives, chopped
  • Salt and pepper to taste

Instructions

Prepare the Halibut:

  1. Season the Halibut: Season the 4 oz. halibut fillet with salt for even flavor.
  2. Heat the Pan: In a non-stick pan, heat 4 oz. of olive oil over medium-high heat.
  3. Cook the Fish: Gently press the halibut onto the pan, laying it away from yourself to avoid splattering. Sear until a golden crust forms, about 3-4 minutes per side.
  4. Baste with Butter: Add 4 tbsp. cubed unsalted butter, crushed garlic, and thyme to the pan. Baste the halibut with this brown butter mixture to retain moisture and flavor.
  5. Flip and Finish: Cook the other side of the halibut for another 3-4 minutes until done.

Prepare the Tartar Style Mashed Potatoes:

  1. Mix the Ingredients: In a bowl, fold 4 oz. soured cream, 2 tbsp. finely diced cornichons, 2 tbsp. finely diced shallots, 2 tbsp. chopped capers, 1 tbsp. chopped parsley, and lemon zest into the 12 oz. mashed potatoes.
  2. Season to Taste: Add salt and pepper as needed for seasoning.

Prepare the Lemon Beurre Blanc:

  1. Combine the Base: In a small saucepan over medium heat, combine 1 tbsp. fresh lemon juice, 1 tbsp. white wine or vermouth, and minced shallots. Bring to a slow boil.
  2. Reduce Heat: Lower the heat to a simmer and allow the mixture to reduce by half.
  3. Whisk in Butter: Remove from heat and whisk in the cubed cold butter, a few pieces at a time, until the sauce emulsifies.
  4. Finish with Chives: Stir in chopped chives and season with salt and pepper to taste.

Plating:

  1. Base Layer: Serve the halibut on a bed of tartar-style mashed potatoes with a side of sautéed spinach.
  2. Top with Egg: Add a perfectly poached egg on top of the halibut.
  3. Drizzle with Sauce: Spoon the lemon beurre blanc over the egg and around the halibut.
  4. Garnish: Finish with crispy potato hay for an added crunch.

Notes

  • For a richer flavor, you can substitute vermouth with a more full-bodied white wine.
  • Feel free to make the crispy potato hay ahead of time by spiralizing potatoes and frying them until golden brown.
  • Make sure the beurre blanc is whisked off heat to prevent the butter from separating.