Pan-Roasted Halibut with Sweet Potato Hash, Serrano Wrapped Turkey Figs and Buerre Rouge

By dyannucci

This is a 4-part recipe:
Pan-Roasted Halibut
*Serrano Wrapped Turkey Fig
**Sweet Potato Hash
***Buerre Rouge Sauce
Chef's note: the Serrano Wrapped Turkey Figs can be made ahead of time and kept at room temperature.

Ingredients

• Halibut Ingredients:
• 1 lb halibut or other firm white fish (grouper, pompano
• Serrano Wrapped Turkey Fig Ingredients:
• 2 ripe turkey fig, stemmed and washed
• 2 paper thin slices of Serrano ham
• 5 Tbsp sherry wine vinegar
• 4 tsp honey
• Sweet Potato Hash Ingredients:
• 1 large sweet potato, diced small
• 2 tsp extra virgin olive oil
• 1 tsp jalapeño, seeded and minced
• 1 tsp red pepper, seeded and minced
• 1 tsp green pepper, seeded and minced
• 2 slices of yellow onion, minced
• 1 tsp garlic, minced
• 1 tsp salt
• Dash of pepper
• Dash of nutmeg
• Buerre Rouge Ingredients:
• 5 Tbsp red wine
• 2 small sliced shallots
• 2 bay leaf
• Dash of pepper corns
• 3 Tbsp heavy cream
• 4 oz cold butter, cubed

Details

Servings 2

Preparation

Step 1

Preheat oven to 400 degrees F.
Brown in hot pan with extra virgin olive oil.
Transfer to baking dish.
For extra flavor, baste the fish with reserved sherry vinegar and honey mixture before baking.
Bake in oven for 10 to 12 minutes.

*Serrano Wrapped Turkey Fig Steal This Recipe® step-by-step Instructions:
Wrap a slice of Serrano ham around a fig and baste with sherry wine vinegar and honey. Repeat.
Reserve basting liquid for fish.
Heat in oven until ham is slightly crisp, approximately 10 minutes.
Note: The Serrano Wrapped Turkey Figs can be made ahead of time and kept at room temperature.

**Sweet Potato Hash Steal This Recipe® step-by-step Instructions:
Blanch sweet potato until just tender, do not overcook.
Set aside.
Sauté the jalapeño, red pepper, green pepper, yellow onion, garlic, salt, pepper and nutmeg in the extra virgin olive oil.
Add the sweet potato and sauté until light brown.

***Buerre Rouge Steal This Recipe® step-by-step Instructions:
Combine red wine, shallots, bay leaves and pepper corn in stainless steel pan and simmer over medium heat until reduced by three-quarters.
Add the heavy cream and simmer until reduced by half.
Whisk in cold butter.
Strain and use immediately or hold in a bain marie.

Assembly Instructions:
Place Sweet Potato Hash in center of plate.
Place fish on top, creating height.
Place one Serrano Wrapped Turkey Fig on plate.
Carefully spoon Buerre Rouge around the fish, covering the bottom of the plate.