Seared Halibut with Mussels, Clams, and Potato Velouté

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

 Ingredients: 

• 5 Yukon gold potatoes
• 1/2 lb little neck clams (soaked overnight)
• 1/2 lb mussels
• 1/2 cup white wine
• 2 tablespoons unsalted butter plus 4 tablespoons for basting
• 1 clove garlic
• 1 cup 35% whipping cream
• Canola oil for frying and searing
• 2 bunches flat leaf parsley
• 2 stalks celery, diced
• 1 carrot, diced
• 2 6 oz portions of halibut
• 2 cups chicken stock
• 1 bay leaf
• 1 shallot
• 1 leek
• Kosher salt
• Pot of boiling water

Method:

1. Peel potatoes and put in cold water.
2. Place potato peels on a tray, season with salt and canola oil and place in the oven till golden brown.
3. Using a Parisian scoop, melon ball 3 potatoes and set balls aside in cold water.
4. Dice the potato scraps and set aside.
5. In a pot, add in canola oil, chopped garlic, and sliced shallot.
6. Add in clams, mussels, and white wine and cook until shells have opened.
7. Strain the liquid and set the clams and mussels aside.
8. In another pot, add in diced leeks, the potato scraps, the potato skins, and the liquid from the cooked seafood, cream, and the bay leaf – cook until potatoes are completely soft.
9. Add chicken stock if needed.
10. While this is cooking, dice carrot and celery and blanch in hot water, along with the potato balls.
11. Make parsley oil by blending parsley and canola oil, place on the stove until vibrant green. Strain through cheese cloth.
12. With remaining potato, slice thin on a mandolin and then cut into match sticks. Fry until crispy.
13. Blend potato soup mixture and add in cold butter.
14. Fillet the halibut and sear until golden brown on one side. Baste with butter.
15. Plate the dish.