Today I had absolutely no idea what I wanted to cook, so I decided to go back to basics. I started with the idea of a sauce velouté but I didn't know what I wanted to pair it with. I bought both pork and fish thinking I'd have a decision made before dinner...but I still didn't know what I wanted. I said what the hell and I made them both and figured my heart would decide at the dinner table. I eventually decided to make a sauce suprême because I thought the touch of lemon would go well with the fish. All in all, it was delicious!
You can make this dish with either pork tenderloin, a white flaky fish, veal, or chicken! For the purpose of the recipe, I will be keeping to fish!
Skill Level: Intermediate
Time to Make: 60 minutes
4 tablespoons butter, divided
3 tablespoons flour
2 cups chicken stock, microwaved until very hot
1/2 cup heavy cream
Dash of white pepper
Half a lemon
Fish and Roasted Vegetables
1 pound halibut
1/2 head cauliflower
1 cup French green beans
1 bunch small carrots
8 ounces cremini mushrooms
1/4 cup white wine (or chicken stock)
1 small bunch tarragon
1 small bunch chives
Salt and pepper to taste
Prepare Ingredients: Preheat the oven to 350ºF. Pat the halibut dry and cut into 4 filets. Season with salt and chill until ready to use. Juice the lemon. Cut the cauliflower into florets. Trim the green beans and carrots. Scrub the carrots with a paper towel. Trim the leafy green parts and the roots from the leeks and cut the leeks in half lengthwise. Rinse thoroughly and thinly slice crosswise. Trim the mushrooms and thinly slice the caps. Mince the tarragon and chives.
Prepare the Sauce Suprême: Melt 2 tablespoons butter over medium heat in a sauce pan until frothy. Add the flour and use a wooden spoon to incorporate and cook, stirring frequently, for 2 minutes. Add the stock, one ladle at a time, and use a metal whisk to combine thoroughly. Ensure that the mixture is smooth after each addition of stock. Continue adding the stock until none remains and the sauce is smooth. Add a dash of white pepper, the heavy cream, and the lemon juice and whisk to combine. Taste and season with salt if desired. Remove from heat and whisk in the remaining 2 tablespoons butter until melted. Cover and set aside.
Roast the Vegetables: Add the green beens, carrots, and cauliflower to a roasting pan and toss with olive oil, salt, and pepper. Transfer to the oven and roast for 30 minutes, flipping the vegetables halfway through cooking.
Prepare the Mushrooms: While the vegetables are roasting, prepare the mushrooms and leeks. Heat 1 tablespoon of olive oil over medium high heat in a skillet. Add the mushrooms and cook until browned, about 10 minutes. Stir in the leeks and cook an additional 5-7 minutes or tender and soft. Turn the heat to high and cook an additional 45 seconds. Stir in the white wine and reduce the heat to low and cook for another 10 minutes. Stir in the tarragon and chives and cook an additional 5 minutes. Taste and season with salt and pepper.
Cook the Halibut: While the mushrooms are simmering, start the halibut. Heat 2 tablespoons of oil over medium high in a large skillet until shimmering and very hot. Add the halibut, skin side down, and cook for 5-6 minutes per side, depending on how thick the filet is. Remove from heat.
Before Serving: Warm the sauce over low heat for a minute or two and whisk a few times to reincorporate everything prior to plating.
To Serve: Spoon a bit of sauce into shallow bowls. Arrange the roasted vegetables on top. Spoon the mushroom mixture on top. Gently place the halibut filet on top and serve with additional sauce suprême. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!