Pan-Seared Alaskan Halibut with Fresh Asparagus and Garlic and Chevre-Mashed Potatoes

From chef Greg Higgins

Serves 4

Ingredients
2 pounds peeled yellow potatoes, diced ½ inch
3 tablespoons minced garlic
8 ounces plain chévre, crumbled
½ cup extra-virgin olive oil
Salt and pepper to taste
2 pounds fresh asparagus
1 teaspoon Dijon mustard
1 cup fish stock (or clam juice)
1 tablespoon fresh lemon juice
4 (6-ounce) portions of Alaskan halibut
2 tablespoons canola oil

1. Preheat oven to 400°F.
2. Simmer diced potatoes in lightly salted water until tender (20-30 minutes). Drain potatoes thoroughly and transfer to a mixing bowl. Mash potatoes with 2 tablespoons garlic, 6 ounces of chévre and ¼ cup of extra-virgin olive oil. Beat until smooth and season to taste with salt and pepper. Cover and set aside in a warm place.
3. Cut asparagus spears 4 inches long from the tip, set aside. Cut the base portions into ¾-inch pieces and place in a small saucepan with the mustard, garlic and fish stock. Simmer over low heat until the asparagus is tender. Remove from the heat and transfer to a blender. Add ¼ cup olive oil and puree until smooth. Then add a bit of the mashed potatoes to thicken slightly and puree again.
4. Strain the sauce through a sieve and adjust the seasoning with lemon juice, salt and pepper. The sauce should have the consistency of heavy cream. Set sauce aside in a warm place.
5. Season the halibut with salt and pepper. Heat the canola oil in a heavy skillet over medium-high heat. When the oil just begins to smoke, sear the halibut, top side down, two pieces at a time until lightly browned (3-5 minutes). Place the fish on an oiled baking pan, browned side up and repeat the process with the remaining portions.
6. Bake the fish to the desired doneness in the oven (6-8 minutes). While the fish is cooking, plunge the asparagus tips briefly into boiling, lightly salted water, taking care not to cook them more than a minute.
7. To serve, place a scoop of the chévre potatoes in center of each plate and drizzle sauce around them. Arrange asparagus spears over sauce. Top the potatoes with a portion of cooked halibut and garnish the completed plates with a sprinkle of chévre crumbles.

Posted: 01-Jan-1900; Updated: 01-Jan-1900