A true East Coast plate, this Atlantic halibut is pan-seared and coated with a bright lemon herb crust. It sits over a deconstructed chowder of clams, mussels, pancetta, and vegetables, brought together with Nova Scotia white wine and cream.

Recipe

Atlantic Lemon Herb Halibut with Deconstructed Chowder

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Servings 4

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Ingredients:  

1x2x3x

Halibut

• 4x 160-180g portions Atlantic halibut fillets
• Nova Scotia sea salt to taste
• 3 tbsp unsalted butter
• 2 oz dry Nova Scotia white wine

Lemon Herb Crust

• 1/2 tbsp fresh chives
• 2 tbsp fresh parsley
• 1 small clove of garlic minced
• 1 lemon zested
• 2 tsp lemon juice
• 3 tbsp olive oil
• 1/3 cup fresh breadcrumbs
• 1/3 cup panko breadcrumbs

Shellfish

• 1 lb fresh mussels cleaned
• 1 lb fresh clams cleaned
• 5 oz dry Nova Scotia white wine
• 1 tbsp fresh parsley chopped
• 1/2 tsp fresh tarragon chopped

Chowder

• 15 ml olive oil
• 1/2 cup smoked pancetta finely diced
• 1/8 cup unsalted butter
• 1/2 lb Yukon gold potatoes finely diced
• 1 cup carrots small dice
• 3/4 cup celery small dice
• 1 cup leeks (white part only) thinly sliced
• 1/4 cup shallots minced
• 2 1/2 tsp garlic minced
• 4 oz dry Nova Scotia white wine
• 2 cups reserved shellfish broth
• 3/4 cups heavy cream
• freshly ground pepper to taste

Instructions: 

Lemon Herb Crust

• Bring a small pot of salted water to boil.
• Blanch chives and parsley for 10 seconds, then immediately shock in ice water.
  1/2 tbsp fresh chives, 2 tbsp fresh parsley
• Drain well and squeeze completely dry with a tea towel.
• In a blender, combine blanched herbs, garlic, lemon zest, lemon juice, and olive oil.
  1 small clove of garlic, 2 tsp lemon juice, 1 lemon, 3 tbsp olive oil
• Blend until smooth and vibrant green.
• Fold the herbs into fresh breadcrumbs and panko. The mixture should be moist and crumbly.
  1/3 cup fresh breadcrumbs, 1/3 cup panko breadcrumbs
• Set aside, covered, in the refrigerator.

Halibut

• Preheat oven to 375°F.
• Season halibut fillets with salt.
  4x 160-180g portions Atlantic halibut fillets, Nova Scotia sea salt
• Heat a heavy pan over medium-high heat.
• Add a small amount of oil and sear the halibut until golden.
• Flip and sear the other side.
• Add butter and white wine to the pan.
  3 tbsp unsalted butter, 2 oz dry Nova Scotia white wine
• Baste fish gently and transfer pan to the oven.
• Roast until halibut is approximately 80% cooked, approximately 6 minutes.

Shellfish

• Heat a large pot over medium-high heat.
• Add mussels and clams, followed by white wine, parsley, and tarragon.
  1 lb fresh mussels, 1 lb fresh clams, 5 oz dry Nova Scotia white wine, 1 tbsp fresh parsley, 1/2 tsp fresh tarragon
• Cover and steam for 3–5 minutes, until shells open.
• Remove shellfish and set aside, keeping warm.
• Strain the cooking liquid carefully through a fine strainer. Reserve this broth for the chowder base.

Chowder

• Heat a wide sauté pan over medium heat and add olive oil.
  15 ml olive oil
• Add diced pancetta and cook until crisp.
  1/2 cup smoked pancetta
• Remove pancetta with a slotted spoon and reserve.
• In the same pan, add butter. Add potatoes, carrots, celery, leeks, shallots, and garlic. Sweat gently for 6–8 minutes, without browning.
  1/8 cup unsalted butter, 1/2 lb Yukon gold potatoes, 1 cup carrots, 3/4 cup celery, 1 cup leeks (white part only), 1/4 cup shallots, 2 1/2 tsp garlic
• Deglaze with white wine and reduce by half.
  4 oz dry Nova Scotia white wine
• Add reserved shellfish broth and cream. Simmer until vegetables are tender and sauce lightly thickened.
  2 cups reserved shellfish broth, 3/4 cups heavy cream
• Season lightly with salt and black pepper to taste.
• Fold pancetta and shellfish back into the mixture just before serving.

Finishing Directions

• Remove halibut from oven.
• Press lemon herb crust onto top of each fillet.
• Return halibut to oven and cook until the internal temperature is 140°F and crust is set.

Plating & Presentation

• Spoon the shellfish and chowder elements into four shallow bowls. Finish with your desired amount of sauce.
• Place halibut on top, crust facing upward.
• Finish with a drizzle of pan juices and pepper.
  freshly ground pepper

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Local Source Guide

Produce & Pantry: Local Source Market, Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Uprooted Market & Cafe 

Salt: South Shore Sea Salt

Seafood: Afishionado Fishmongers, Clearwater Seafoods Retail Stores, Comeau’s Sea Foods Ltd., Dory Mates Seafood Shop, Evan’s Seafood, Fishermans Market International

White Wine: Benjamin Bridge, Blomidon Estate Winery, Domaine de Grand Pre, Gaspereau Vineyards, Jost Vineyards, Lightfoot & Wolfville, Luckett Vineyards, Sainte Famille/Lost Bell

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Credits

Recipe provided by White Point Beach Resort (Elliot’s Dinning Room).

Photography provided by Michelle Doucette.