Ingredients
Halibut
Four 6-oz halibut fillets with skin removed
Pinch of salt
½ teaspoon olive oil
Root Vegetables
Alaska Root Vegetables: parsnips, turnips, beets, rutabaga, carrots
Mussel Stock
5 pounds of fresh mussels
5 shallots
2 stems cilantro
2 Tablespoons olive oil
1 ½ cups white wine (wine must be of drinking quality)
½ teaspoon salt
½ teaspoon pepper
6 Tablespoons unsalted butter
6 Tablespoons heavy cream
How to Make It
Vacuum seal the fillets with the salt and olive oil and cook in a temperature-ready Sous Vide at 140 degrees for 45 minutes.
Cut all vegetables to the same size in a medium dice. To prevent a bleeding of color, keep the beets separate while coating, seasoning, and roasting them. Lightly coat the vegetables in olive or canola oil, salt and pepper to taste and roast them in a preheated 360-degree oven for 35 – 40 minutes.
Clean mussels and remove beards, rinse and soak in cold water for 2 hours, changing water frequently until the sand is washed away. Toss any open or damaged shells, set aside all of the mussels to be cooked.
Peel and chop shallots. Wash and dry cilantro. Pluck cilantro leaves and reserve stems.
Heat olive oil over medium high heat in an 8 quart pot, add shallots and cilantro stems, sauté for 1 ½ minutes, add mussels and cook for 3 minutes stirring occasionally. Add white wine and butter. Sprinkle in cilantro leaves, cover and bring to a boil for 5 – 6 minutes, stirring occasionally.
How to Serve It
Mussels can be served when stock is finished with stems and mussels that have not opened removed.Pour stock through a sieve into a pan, simmer and reduce by half. Add heavy cream and reduce for another 2 minutes, until a creamy sauce emerges. Season to taste with salt and pepper. Halibut and root vegetables should be plated and sauce poured into a pitcher for dinner guests to add according to their preferences.
