Pan Seared Halibut with Cloud Potatoes

Wine Pairing – JoiRyde’s 2023 Sauvignon Blanc

Why does this recipe work with our Sauvignon Blanc?

Our 2023 Sauvignon Blanc strikes a balance between tropical and grassy, featuring an acidic backbone that can cut through the richness of the potato dish I created while not overwhelming the delicate flavours of the halibut. I served this with broccolini and oysters, both of which nicely complimented the green notes of the Sauvignon Blanc.

– Calli Bailey, Winemaker and Pretend Chef

Now onto the recipe:

Tip: start the potatoes first as they take about an hour 

Serves 4 

 Pan Seared Halibut

4    pieces halibut, ~6 oz each (skin on or off according to your liking) 

+    Salt and fresh-ground pepper 

+    Vegetable Oil 

8 T   unsalted butter, divided, 6 T kept cold 

1    shallot, finely chopped 

3    cloves garlic, minced 

1/3 C  dry white wine 

+    Juice of half a Lemon 

 

Salt and pepper both sides of the halibut. 

Place a pan with good heat retention on the stove and preheat it over medium-high heat. Add 2 Tbsp oil. If using skin-on halibut, be sure the skin side is down at first.  

Let the fish cook for 1–2 minutes (2 if skin on). Flip the fish over and cook another 60 seconds. 

Add 2 Tbsp butter to the pan and baste both pieces of fish with it, tilting the pan to pool the butter near you and using a large spoon to spoon the butter onto the fish. Flip again if needed. 

Check the internal temperature of the fish with a meat thermometer. The fish is fully cooked at 120°F. Remove the fish from the pan and kill the heat.  

Pour out all but 1 Tbsp of the butter and return the pan to the stove, but don’t turn it on.  

Add the shallot and garlic and cook in the pan’s residual heat until translucent.  

Add the wine to the pan to deglaze. Cook until almost all the wine has cooked off. If the pan has cooled too much to cook the wine off, turn the heat back on medium-low.  

Remove the pan from heat. 

Whisk the cold butter into the pan 1 or 2 tbsp at a time. If there is any sizzling, let the pan cool more before you proceed.  

When all the butter is whisked in, add the lemon juice. Whisk to combine. Taste and adjust salt. 

 

The Best Potatoes Ever (I will die on this hill) 

5 lbs  Yukon potatoes  

1   bunch scallions, thinly sliced  

1   bunch of chives, thinly sliced 

+   Salt  

+   black pepper  

2 C  milk  

5 T  butter  

2 T   minced garlic (or to taste) 

½ C  sour cream  

1 C   whipping cream 

1.5 C Mozzarella or Monterey Jack Cheese, grated  

 

Peel and cut up the potatoes to smaller sizes for quicker cooking. Place the potatoes in a pot of cold water. Season the water heavily with salt. Bring the potatoes to a boil and cook until tender (approximately 15 minutes).  

While the potatoes are cooking, mix the milk and butter and a pinch of salt in a pot and bring to a boil, then take off the heat and cover with a lid. 

Drain the cooked potatoes and mash, adding the heated milk and butter mixture, followed by the sour cream, garlic, scallions, and chives. Check for seasoning and add salt and pepper if needed.  

NOTE: At this point, the potatoes can be made up ahead of time and placed in a large baking dish.   

Preheat the oven to 350F. Combing the whipping cream with a pinch of salt and pepper and whip until stiff peaks form. Gently fold in the grated cheese to combine and then cover the top of the mashed potatoes in the baking dish. Bake in the oven for 30 minutes uncovered (longer if the potatoes were made up ahead and cooled).

Serve and enjoi!