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Serves 4
Ingredients
1 tablespoon canola oil
½ cup onion, diced
½ cup celery, diced
¼ cup green pepper, diced
1 clove garlic, minced
1 pound halibut, ½ dice
1/3 cup mayonnaise
1 tablespoon Worcestershire
½ bunch fresh parsley, chopped
½ cup panko
½ cup Romano cheese, grated
¼ cup Asiago cheese, grated
In a small sauté pan over medium high heat add oil until hot. Sauté onion, celery and green pepper until onion is translucent. Add garlic and cook 1 minute. Remove from heat. In large bowl combine halibut, mayonnaise, Worcestershire, parsley, panko, Romano and Asiago. Add cooled vegetables and combine well. Roll into 3” balls and flatten into thick pancakes. Heat canola oil in sauté pan and cook until golden brown – turning once.
Chive Vinaigrette
4 tablespoons champagne vinegar
¼ cup fresh chives, chopped
1 teaspoon mustard
½ teaspoon garlic, minced
1 teaspoon shallots, minced
1 teaspoon sugar
1 teaspoon salt
½ teaspoon black pepper
1 cup olive oil
In small bowl combine vinegar, chives, mustard, garlic, shallots, sugar, salt and pepper and mix until puréed. Slowly add olive oil until emulsified. Set aside.
Beurre Blanc
1 cup white wine
2 teaspoons shallots, diced
1 teaspoon thyme
1 teaspoon whole peppercorns
1 bay leaf
¼ pound butter
salt to taste
1 teaspoon lemon juice
In a medium saucepan over medium high heat combine white wine, shallots, thyme, peppercorn and bay leaf until liquid is reduced by three-quarters - barely any liquid left! Reduce heat to low and stir in butter 1 tablespoon at a time keeping a constant low temperature. Strain the sauce and finish with salt and lemon juice.
To serve: Pour chive vinaigrette on plate. Arrange halibut cakes on top of vinaigrette. Drizzle buerre blanc over halibut cakes. Garnish with sliced chives.
