SEARED PIER 22® HALIBUT FILLETS WITH VANILLA BEAN AND TOASTED

Walnut Beurre Blanc

• Walnut Halves, chopped fine and Roasted

• Clarified Butter

• Vanilla Bean Paste

• Pier 22® Halibut Fillets

• Markon® Shallot, minced

• White Wine

• Katy’s Kitchen® Lemon Juice

• Cider Vinegar

• Shamrock Farms® Heavy Cream

• Shamrock Farms® Unsalted Butter

• Shaved Scallions

• Katy’s Kitchen® Kosher Salt

• Katy’s Kitchen® Black Pepper

Preparation

1. Chop half of the roasted walnut pieces very fine, reserving remaining pieces.

2. In a skillet, heat clarified butter until medium hot. Add half of the vanilla and mix well.

3. Season halibut lightly and sear in skillet on both sides, taking care to maintain a nice brown searing color while cooking the fish to 135’ internal. Once achieved, remove halibut and keep warm. Pour off excessive butter.

4. With pan back on stove, add remaining vanilla bean, shallots, wine, lemon juice, and vinegar.

5. Reduce over medium low heat until pan deglazes thoroughly, and liquid is almost dry.

6. Add cream and reduce slightly. Lower heat to bare minimum and add butter a little at a time, incorporating thoroughly with each addition to create a creamy, velvety sauce and not allowing butter to clarify or become oily.

7. Once completely incorporated, add finely chopped walnuts and mix in. Remove sauce from heat, keeping sauce slightly warm but not hot.

8. Plate by placing halibut fillets on warm plates. Top each with equal amounts of sauce, and garnish each with the walnut pieces and a few scallions. Serve immediately.