Halibut with Lovage and Béarnaise Recipe – Iceland Meets Jamaica Elegance

Halibut with Lovage and Béarnaise Recipe

This halibut with lovage and béarnaise recipe showcases delicate seafood paired with fresh herbs and rich, classic French flavors, finished with a vibrant beet-glazed turnip. Featured on CombiNation, this dish blends Icelandic seafood traditions with bold, creative influences for an elegant, restaurant-quality meal.

The Inspiration

Drawing from Iceland’s pristine seafood culture and Jamaica’s vibrant appreciation for bold, fresh ingredients, this dish is a refined take on fusion cuisine. Halibut, known for its clean, buttery flavor, is enhanced with a herbaceous lovage butter, while the béarnaise sauce adds richness and depth. The beet-glazed turnips introduce a subtle sweetness and earthy balance, tying the dish together. This recipe reflects Craig Wong’s ability to merge fine-dining techniques with globally inspired flavors, resulting in a plate that feels both sophisticated and approachable.

Ingredients

Halibut

• 4 x 2-ounce (57 g) halibut fillets, cut 1 x 3 inch (2.5 x 7.5 cm)
• 3 tablespoons (45 ml) butter
• 4 sprigs lovage, leaves only
• 4 sprigs parsley, leaves only
• 4 sprigs dill, leaves only
• 4 sprigs tarragon, leaves only (reserve stems for Béarnaise)
• Salt

Beet Glazed Turnip

• 3 baby turnips (1 inch/2.5 cm greens still on), brushed and trimmed, cut in half
• 1 cup (240 ml) brine from pickled red beets
• 1 teaspoon (5 ml) sugar
• 1 tablespoon (15 ml) caraway seeds, lightly crushed
• Salt
• 1 tablespoon (15 ml) butter

Sauce Béarnaise

• 1/2 cup white wine vinegar
• ½ cup white wine
• 10 black peppercorns
• 1 shallot, sliced
• 2 large egg yolks
• 1 pound clarified butter, melted
• ½ cup tarragon leaves, chopped, (reserve stems)
• Samphire/sea asparagus tossed in olive oil, to garnish

Method

For the Halibut

• In a small food processor, combine the butter, lovage, parsley, dill, and tarragon, and pulse until smooth and green. Season the fillet with salt and coat completely with the green butter.
• Prepare a water bath and set immersion circulator to 130 F (54 C).
• Carefully add the halibut fillets to a vacuum pouch. Seal the pouch with a vacuum sealer and place in the water bath, clipping to the side to prevent sinking.  Sous-vide the pouch for 45 minutes.

For the Beet Glazed Turnip

• Add turnips, brine, sugar, and caraway seeds to a small pan over medium heat. Once the liquid starts to bubble, reduce heat to low, cover and cook about 10 minutes, until the turnips are tender.
• After turnips are tender, uncover, raise heat to medium high and boil gently for 15 minutes or until liquid is slightly syrupy.
• Remove from heat and swirl in the butter.

For the Sauce Béarnaise

• Combine vinegar, wine, peppercorns, reserved tarragon stems, and shallots in a small saucepan over high heat. Bring to a boil and reduce the liquid until ¼ cup (60 ml) remains.
• Strain the mixture, reserving the vinegar reduction and discarding the solids.
• Over a double boiler, add vinegar reduction and egg yolks and whisk until slightly pale and thickened enough to leave a line after running the whisk through it. Turn off heat, but leave in the double boiler.
• Use a ladle to add the butter slowly, a bit at a time, whisking constantly, until a thick sauce forms.
• Add water as needed to thin sauce to desired consistency.
• Season with salt and stir in the chopped tarragon leaves. Keep in a warm (not hot) place.

To Plate

• Remove fish from the vacuum bag gently, allowing the butter to drip off but keeping the herbs on the fish.
• Plate the fillet ‘front to back’ on the left side of the plate.
• Add 2 tablespoons (30 ml) of béarnaise over the front third of the fish, allowing it to drip off and drape the fish.
• Toss the samphire with olive oil and place a small mound to the top right section of the plate.
• Lay a glazed turnip over the samphire, cut side up, greens facing the back of the plate.

Serving Suggestions

This halibut recipe is ideal for elegant dinners, date nights, or special occasions where refined presentation and flavor are key. Serve it with a crisp white wine such as a Sauvignon Blanc or Chardonnay to complement the richness of the béarnaise and the delicate fish. Light accompaniments like buttered new potatoes or a simple green salad work beautifully to keep the focus on the main components. When entertaining, plate each dish individually with attention to detail, allowing the vibrant colors of the herbs, sauce, and glazed vegetables to shine and create a memorable dining experience.

Final Thoughts

This halibut recipe with béarnaise sauce is a celebration of elegance and balance, combining delicate seafood with bold herbaceous and buttery elements. The interplay of textures—from tender fish to silky sauce and glazed vegetables—creates a dish that feels luxurious yet approachable. Whether you’re recreating a fine-dining experience at home or exploring global fusion cuisine inspired by CombiNation, this recipe delivers sophistication and flavor in every bite.