Atlantic Halibut with Salmon Tartare - Cuisine Culture

Atlantic Halibut with Salmon Tartare

Napoleon of Atlantic Halibut with Salmon Tartare and Onion Compote


• 2 ½ lbs. halibut filet cut into rectangles  3×5 inches and 1/5th  an inch thick(30 slices)
•1 lb. salmon filet cut into small cubes and marinated with:

•1 ½ oz. shallots finely diced
• 1 ½ oz. small non-parielle capers
• ½ oz. extra virgin olive oil
• ½ oz. basil leaves, julienned
•Salt, freshly ground white pepper and freshly ground coriander

Prep of onion compote Bring the water, champagne vinegar and butter to a boil. Add the sliced onions and simmer on low heat for
approximately 1 hour. Once the liquid is almost syrupy add the honey. Salt and pepper to taste. Remove
from the heat and refrigerate.

Assembly of the Napolean

Step 1 Place the first layer of the cut halibut filet on a small piece of parchment paper brushed with olive oil. Touch it with
½ lemon, salt and pepper.
Step 2 Evenly spread out the onion compote and top with the second layer of Halibut filet. Now evenly spread the marinated salmon tartare on top of the second filet. Place a third Halibut filet on top. Refrigerate.

Garnish: Creamed spinach, Sauce Mousseline, Yellow Heirloom Tomato Fondue, Basil flowers


Sauce Mousseline

Ingredients for the reduction:

  • 1 cup Champagne vinegar
  • 1 cup dry white wine
  • 1 cup water
  • 2 oz. shallots peeled and sliced
  • 1/3 oz. black peppercorns
  • 1 oz. fresh tarragon
Step 2 Combine all ingredients and bring to a boil. Simmer at low heat for 20 minutes. Strain and store in the refrigerator.

Ingredients for the Mousseline:

  • 10 egg yolks
  • 3 oz. of the reduction
  • 2 oz. clarified butter
  • 1 ½ oz. whipped heavy cream
  • Salt, pepper and cayenne to taste
Prep Mix the egg yolks with the reduction and wisk over a hot water bath until it reaches a Sabayon-like consistency. Add
the warm clarified butter and the whipped cream. Strain and season to taste. Keep in a warm place.

Creamed Spinach

  • 1 pound of fresh cleaned spinach finely chopped Blanched
  • 1 pound of fresh cleaned spinach finely chopped Blanched
  • 4 oz. heavy cream
  • 2 oz. sweet cream butter
  • 4 pieces of salted anchovy filet very finely diced
  • Salt and pepper to taste
Prep • Warm the butter, add the shallots and anchovies. Sweat without giving color.
• Add the heavy cream and reduce to half.
• Add the spinach and season to taste.

Yellow Heirloom Tomato Fondue


(for 1 quarts of tomato fondue)

  • 1 ¾ pound of organic yellow Heirloom tomato
  • 2 oz. of finely diced shallots Sweet Onions
  • 2 oz. of finely diced shallots Sweet Onions
  • Bouquet garni tied in cheese cloth:
    • 20 white pepper corns
    • 1 oz. of Basil leaves
    • 20 Coriander seeds
    • 2 Gloves of garlic peeled and sliced
Prep Blanch the tomatoes in boiling water for 10 seconds. Cool down in ice water.Peal of the skin, half of the tomatoes and remove the seeds, cheep the seeds plus the tomato water, Strain and put aside. Cut the tomato a half in small slices. Finish Sweat the onions in the olive oil until tender (no color). Add the diced yellow Heirloom tomatoes and the strained
tomato water. Add the bouquet garni and simmer on low heat for approximately 1 ½ Hours until excess liquid is
evaporated. Season with salt and pepper.

Notice: Undefined variable: output in E:\HostingSpaces\jabesera\\wwwroot\wp-content\themes\Feast\includes\custom_functions.php on line 14