• 5.5 oz portions of halibut (skin off)
  • 1 cup blanched French chestnuts
  • 8 tablespoons butter
  • 2 oz french brandy
  • 1 tablespoon shallot (minced)
  • 12 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups parsnips (peeled and cut into large dice)
  • 3 cups milk
  • 1 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sherry vinegar
  • 4 sage leaves
  • 4 garlic cloves
  • 2 tablespoons minced shallots
  • 1 tablespoon fresh lemon juice 

Method for parsnips:

  1. In a small pot, add parsnips, 3 sprigs thyme, bay leaf, 2 smashed garlic cloves, milk and a pinch of salt.
  2. Boil until very tender ( about 12 minutes).
  3. Once tender, strain and remove herbs. Place parsnips back into pot and add ¼ cup heavy cream and bring to a boil for 2 minutes (save cooking liquid to adjust consistency if needed).
  4. Pour parsnips into blender and puree on high. Add 2 tablespoons of whole butter.
  5. Adjust consistency with reserved liquid to make a thick sauce.
  6. Adjust seasoning with salt and pepper.

Method for chestnuts:

  1. Roughly chop chestnuts.
  2. Preheat a large sauté pan over medium heat, add 1 tablespoon butter.
  3. Add chestnuts and sauté for 2 minutes, then add 2 garlic cloves (minced), 4 thyme sprigs and shallots. Sauté for 3 minutes.
  4. Deglaze & flambé the brandy. Once brandy is reduced, add remaining heavy cream and reduce by half.
  5. Remove herbs and place all other ingredients in blender and puree on high until smooth. Blend in 2 tablespoons of butter, then adjust seasoning with salt and pepper.

Method for brown butter vinaigrette

  1. In a tall sauce pot, add 4 tablespoons butter cubed and sage. Whisk over high heat until butter begins to foam and brown, about 5 minutes.
  2. Remove from heat and SLOWLY add vinegars while whisking, followed by lemon juice. Season with salt and pepper.

Method for halibut

  1. Season all sides of fish with salt and pepper.
  2.  Preheat a sauté pan over high heat and add 2 tablespoons of canola oil. 
  3. Sear fish presentation side down and lower heat to medium, cook for 3 minutes.
  4. Add 2 tablespoons butter, 3 sprigs fresh thyme and 2 smashed garlic cloves.
  5. Lower heat to low, flip fish and spoon butter and herbs over fish for 2 minutes.
  6. Remove from pan and allow fish to rest for 2 minutes before serving.