In this dish, shrimp is pulsed with anise-flavoured tarragon into in aromatic puree that is pasted on to halibut steaks before cooking. You’ll fall in love with the bold, vibrant sauce intertwined with the mild, slightly sweet-salty taste of the shrimp and halibut.
Ingredients:
- 6 ounces (170 g) shell-on shrimp, peeled and deveined, shells reserved
- 1 egg yolk
- ¾ teaspoon (3.75 ml) chopped tarragon
- ⅛ teaspoon (0.75 ml) hot sauce
- 1 lemon, zest and juice
- Salt and ground white pepper
- 2 tablespoons (30 ml) butter, cold, cubed
- ¼ cup (60 ml) canola oil, divided
- 1 teaspoon (5 ml) tomato paste
- ½ cup (120 ml) white wine
- 1 ½ cups (350 ml) heavy cream
- 1 teaspoon (5 ml) white peppercorns
- 4x 5-ounce (142 g) halibut fillets
- Chervil sprigs, garnish
Method:
- In a food processor, combine the shrimp, egg yolk, ¼ teaspoon (1.25 ml) of the tarragon, hot sauce, and lemon zest. Season with salt and white pepper and puree for 30-40 seconds.
- Add the butter and pulse to combine. If not using the puree right away, refrigerate until needed.
- In a heavy saucepan over high heat, warm half the oil. Add the reserved shrimp shells and tomato paste. Cook, stirring frequently, until the shells have turned red, and the paste is caramelized, about 2 minutes.
- Add the wine, bring to a simmer, and reduce the heat to medium. Allow the mixture to simmer until reduced by half, 4-5 minutes.
- Add the cream, peppercorns, and lemon juice. Return the mixture to a simmer and allow to reduce by half again, roughly 10 minutes.
- Season the mixture with salt. Strain into a clean container and discard the solids. Stir in the remaining tarragon and reserve until needed.
- Preheat the oven to 400 F (205 C).
- Season the halibut with salt and white pepper. Using a small spatula, spread all the shrimp puree evenly on top of each piece of fish.
- In an oven-safe sauté pan over medium-high heat, warm the remaining oil. When hot, add the fish, puree side-down. Allow to cook until the paste is puffed and golden, roughly 2 minutes.
- Flip the fish, carefully drain any excess oil from the pan, then add the cream mixture. Transfer the pan to the oven and bake until the fish is crispy on the outside, roughly 5 minutes.
- Transfer the fish to a serving platter and spoon the cream around it. Garnish with chervil and serve immediately.