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HERB CRUSTED HALIBUT WITH CREAMED KALE AND ROASTED CAULIFLOWER

For 4 people • Preparation time 25 MIN • Cooking time 45 MIN

Ingredient

  • 4 Halibut fillets, skin on
  • 1 bunch of Kale
  • 1 cauliflower
  • 1 bunch parsley
  • 5 sprigs thyme
  • 1 sprig rosemary
  • 1/3 cup panko breadcrumbs
  • 1/2 garlic clove
  • 2tbs olive oil
  • 1 cup 15% cream
  • 2 tbsp butter

Method

  1. Preheat your oven to 350 degrees, put a large pot, halfway filled with salted water on the stove on high heat, prepare an ice bath in a large bowl and remove your fish from the fridge and place on the counter.
    NoteThe reason for keeping the fish out of the fridge until it’s ready to be cooked is due to the fact that we want to bring the fish up to room temperature. Let it be fish, poultry or meat, you always want to cook it at room temperature in order to maximize tenderness.
  2. Cut the cauliflower into large florets, spread onto a baking tray, season with salt, pepper and a drizzle of olive oil. Set aside.
  3. In a food processor, add in the parsley leaves, thyme, rosemary and garlic. Pulse until finely chopped. If the mixture is not fully broken down, add a little drizzle of olive oil to help the process. Once all the parsley leaves are nicely chopped, add in the panko breadcrumbs and pulse until incorporated. Add 1/2 tablespoon of olive oil to bind the mixture. Set aside.
    NoteYou want this herb mixture to stick to the top of the fish in order to create a crust. Don’t saturate it in olive oil, or else you’ll find yourself with an oily mess. To check the consistency, take a little bit in your hand, if you can make a thumb print, it should be good. If not, add in a drop of olive oil at a time until you can see a thumb print.
  4. Remove the kale stalks. In order to do this, grab the kale leaves in your left hand, so the stalk is facing upwards. Place your left hand on the stalk and pull up. The large majority of the woody stalk should have come off. If you still see noticeable pieces of stalk, repeat until you are left with just the leaves.
  5. With your hands, tear the Kale until all the big leaves are broken down
  6. Blanch the kale in the boiling water for about 2 minutes
    NoteThis helps break down those tough woody fibers that are found in Kale.
  7. Place the kale into the ice bath to stop the cooking and strain. Set aside.
  8. Place the cauliflower in the oven to roast for 30 minutes.
  9. Grab the Halibut fillets and lightly score the skin and season the skin.
    NoteMake sure that you do not press too hard on your knife, as this can cause you to cut into the flesh, we only want to score the skin.
  10. Place 2 tbsp of olive oil in a pan. Once the pan is hot, place the Halibut fillets, skin down.
    NoteIt is important not to try and move the fish while the skin is browning, this should take about 4-5 minutes max to get a nice crispy skin. Once the skin is golden brown, the fish will not stick to the pan anymore, and you’ll be able to remove it with ease.
  11. Place the fish skin-side down on a baking sheet, season the Halibut with salt and pepper and gently press the herb crust onto the fish.
  12. Pop the baking tray into the oven for 20 minutes.
  13. In a pan, place 2 tbsp of butter. Once the butter is frothy and bubbly, place the blanched kale and toss. Season with salt and pepper; let the butter mix into the kale for about 2 minutes. Add a cup of cream and let simmer. Mix the kale regularly until the kale has absorbed the cream, should be around 8- 10 minutes on medium heat.
    NoteNot all the cream will be absorbed, this is normal.
  14. Remove the fish and cauliflower from the oven and plate.

About Stephanie Leonard

The kitchen has always occupied a special place in Stéphanie’s life. The kitchen is an important meeting place in her family home, Stephanie regularly helping her mother in the preparation of meals. Being of Polish and French-Canadian descent, Stéphanie develops her culinary knowledge from an early age, enjoying dishes of her heritage and diverse cultures. Only recently did she choose to pursue her passion.

In 2014, Stephanie studied at the famous culinary school, Le Cordon Bleu, in London. During her London career, she is encouraged by her family, friends and even many Montreal restaurateurs to pursue her passion. In June 2015, after nine intensive months and a few burns, Stephanie graduated at the top of her class at Le Cordon Bleu, with a degree in French Classical Cuisine.

Stephanie now wants to share her knowledge to change the perception that cooking is laborious and energy intensive. She firmly believes that with organization and self-confidence, anyone, regardless of their culinary history, will be able to make tasty dishes.

She shares her favorite recipes and tips to make you a worthy chef at Le Cordon Bleu.