Fox 8 Recipe Box: Halibut with English Pea and Mint Puree

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Recipe from Chef Chris Hodgson of "Hodges" and contestant on Season 8 of Food Network's "The Next Food Network Star"

Halibut

Ingredients:

  • Halibut
  • English Pea mint puree (see recipe below)
  • 2 oz. Fava beans
  • 2 oz. English Peas
  • 1/2 oz. Preserved lemon
  • 1/2 oz. pea tendrils
  • salt & pepper (to taste)

Instructions:

  1. Season fish portions with salt & pepper
  2. In a hot pan, with belnded oil, place fish flesh side down, and sear each side until finished
  3. Warm bean & mint puree in a small sauce pan. Season with salt and pepper to taste
  4. Warm fava beans and English peas with butter until just warm
  5. Place warm pea & mint puree on right side of plate and spoon drag towards left
  6. Place fava beans and English pea in a neat straight line in the spoon drag
  7. Top with pea tendrils and preserved lemon in a neat straight line

English Pea and Mint Puree

Ingredients:

  • 1 bag English peas
  • 2 mince spanish onions
  • 1/2 lb. butter
  • 1 quart chicken stock
  • mint (about 30 leaves)
  • salt and pepper (to taste)

Instructions:

  1. Sweat onions in the butter until translucent. Do not cook until they color
  2. Add chicken stock and bring to a simmer
  3. Add peas to large blender/food processor
  4. Add simmering butter/stock/onion mixture to blender/food processor
  5. Add mint leaves. Place lid on and spin until smooth puree forms
  6. Push through tamis, season wtih salt and pepper to taste
  7. Place in a hotel pan and cool in walk in. When cool store in quart containers