My 16 year old son, Parker, is aspiring to be a chef and has been playing with spices since he was 2. Even at 2 he was able to do some incredible flavor combinations (frozen banana slices with a basil leaf and sea salt – it was delicious). He had been doing some research and I challenged him to go big and he came across multiple recipes from Gordon Ramsey.
Parker’s Pan Seared Halibut Stack
Since I am a Spearfisherman, he asked me to bring home a tasty fish because he wanted to do something special. Going out that day, I had no idea what I was going to come across, but what I did get was well worth it.
For weeks prior to this dive, buddies had been shooting halibut constantly and no matter how many times I went…nothing. Swimming around the sand area for about 30 minutes I did not see anything and switched up to start hunting for a calico or sheepshead in the kelp. In the first patch of kelp I get into the thick of it and slowly head towards and opening back out to the sand section.
As I hit the opening I see a halibut swimming directly towards me. I lined up on it…shot and BAM…the halibut was nailed. Of course, shortly after the seemingly stone shot, the halibut shot off and the race was on to collect it and brain it. Luckily, I collected it, brained it (immediate dispatch), bled it (keep meat as clean as possible), then got it back to shore and my motorcycle.
Jeff’s First California Halibut
Upon getting home, my wife and son were surprised to see this big halibut (23 inches, 10 pounds) and Parker immediately decided on how he would combine recipes to create a masterpiece.
8 ounces(16 tablespoons cold unsalted butter, cut into 16 pieces)
Kosher salt(to taste)
Freshly ground black pepper(to taste)
Poached Egg
4eggs
3inchesof water in a pan/pot
1-2tbspwhite vinegar
Pan Seared Halibut
4piecesof halibut
1-2tbspoil
salt and pepper to taste
Sautéed Spinach
1large package of spinach or 2 bunches
2-3clovesof garlic
1tbspof oil
Tartar style mashed potatoes
12ozMashed Potato(2 large potatoes)
½cupSour cream
2tbspCornichons(finely diced)
2tbspShallots(finely diced)
2tbspCapers(chopped)
1tbspParsley(chopped)
Zest of Lemon to taste
Instructions
Haystacks (this can be done first along with mashed potatoes)
Finely shred potatoes into a bowl with water. Rinse the potatoes a few times and let soak while oil heats up. Completely dry shredded potatoes before adding to hot oil to fry them.
Fry the shreds until golden brown and remove to a paper towel lightly sprinkling with salt.
Lemon Beurre Blanc Sauce
In a medium saucepan over medium-high heat, bring the lemon juice, white wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes until it reduces and thickens slightly.
Add the crème fraîche and continue boiling for an additional 2 minutes.
Reduce the heat to medium-low. Add the butter, 1 cube at a time, and whisk, allowing each piece to fully melt before adding the next.
When the last piece of butter has just melted, remove the pan from the heat and strain out the shallots, if desired.
Season the beurre blanc sauce with salt and pepper, then spoon over poached eggs when stack is ready.
Poached Eggs
Using a large pot, bring 3 inches of water in it to a rolling boil (light bubbling). Add vinegar to the water and bring back to the rolling boil. While waiting for the water to boil, break eggs without breaking the yolk into small cups. Once the water being slightly boiling, turn heat off and slowly add the eggs into water using a slotted spoon to help keep the eggs in shape. Swirl the water and set aside timer for 4 minutes. Once eggs look right (no whites runny and still soft yolk, remove and place one a paper towel until ready to stack.
Sautéed Spinach
While the eggs are cooking for 4 minutes, heat a wok/pan on high and add oil and garlic. Move the oil and garlic around the wok until garlic is fragrant. Immediately add spinach and move it around so the spinach quickly cooks and the garlic doesn’t burn. Add salt to taste. As the spinach with reduce down significantly and before the last few leaves cook down remove from heat (the spinach continues to cooking from the heat). Move to a bowl and try to remove as much liquid as you can.
Tartar Style Mashed Potatoes
Peel and cut potatoes into equal sized cubes. Place into a pot for boiling and add water to cover the potatoes by about an inch. Bring the potatoes with potatoes and water to a boil and depending on size of cubes, it will take 8-12 minutes to cook so that you can easy insert a fork into the potatoes. Using a ricer or an electric whisk, mash the potatoes.add the rest of the ingredients and quick mix them all together.
Time to Build the Stack
Place a good sized spoonful of the tartar style mashed potatoes in the center of the plate and flatten just a little.
Add spinach on top to make an about a 1/4 inch layer.
Place poached egg on top of the spinach.
Spoon the Lemon Beurre Blanc sauce so that it drizzles to the plate.
Finely shred potatoes into a bowl with water. Rinse the potatoes a few times and let soak while oil heats up. Completely dry shredded potatoes before adding to hot oil to fry them.
2
Fry the shreds until golden brown and remove to a paper towel lightly sprinkling with salt.
3
In a medium saucepan over medium-high heat, bring the lemon juice, white wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes until it reduces and thickens slightly.
4
Add the crème fraîche and continue boiling for an additional 2 minutes.
5
Reduce the heat to medium-low. Add the butter, 1 cube at a time, and whisk, allowing each piece to fully melt before adding the next.
6
When the last piece of butter has just melted, remove the pan from the heat and strain out the shallots, if desired.
7
Season the beurre blanc sauce with salt and pepper, then spoon over poached eggs when stack is ready.
8
Using a large pot, bring 3 inches of water in it to a rolling boil (light bubbling). Add vinegar to the water and bring back to the rolling boil. While waiting for the water to boil, break eggs without breaking the yolk into small cups. Once the water being slightly boiling, turn heat off and slowly add the eggs into water using a slotted spoon to help keep the eggs in shape. Swirl the water and set aside timer for 4 minutes. Once eggs look right (no whites runny and still soft yolk, remove and place one a paper towel until ready to stack.
9
While the eggs are cooking for 4 minutes, heat a wok/pan on high and add oil and garlic. Move the oil and garlic around the wok until garlic is fragrant. Immediately add spinach and move it around so the spinach quickly cooks and the garlic doesn’t burn. Add salt to taste. As the spinach with reduce down significantly and before the last few leaves cook down remove from heat (the spinach continues to cooking from the heat). Move to a bowl and try to remove as much liquid as you can.
10
Peel and cut potatoes into equal sized cubes. Place into a pot for boiling and add water to cover the potatoes by about an inch. Bring the potatoes with potatoes and water to a boil and depending on size of cubes, it will take 8-12 minutes to cook so that you can easy insert a fork into the potatoes. Using a ricer or an electric whisk, mash the potatoes.add the rest of the ingredients and quick mix them all together.
11
Place a good sized spoonful of the tartar style mashed potatoes in the center of the plate and flatten just a little.
12
Add spinach on top to make an about a 1/4 inch layer.
13
Place poached egg on top of the spinach.
14
Spoon the Lemon Beurre Blanc sauce so that it drizzles to the plate.
