SCS-6/TCD-1
As part of my homework for SCS-6 (and my new found love of pan roasting) I decided to make the Pan Roasted Halibut with Panzanella Salad and Lemon Caper Beurre Blanc.
I used my carbon steel frying pan, conscious of my lesson from the braised chicken recipe – where I overly darkened (I refuse to say burned!) the chicken. In fact, I noticed that when I added the canola/clarified butter mix to the preheated pan, it started to smoke almost right away. So, I just pulled it off the heat for a minute and all was well. Since halibut isn’t in season right now, I substituted sea bass. It worked just fine.
Also as part of the assignment I pickled some red onion. They’re fantastic! That pickling liquid is great – I’d be interested in using it to pickle green beans or radishes too. Maybe soon.
I was able to get a pretty good golden crust on the fish. I had to put it back in the oven twice as it wasn’t quite done when I pulled it out. In fact, it might have been just a touch underdone as a final dish. I may use my thermapen next time until I get the ‘feel’ for the spring back at the proper doneness.
I paid close attention to the Chef’s comments and feedback in the notes of the recipe and was very careful to make sure I got the reduction au sec before I added the butter.
I’m going to be serving a birthday dinner – probably a 5-course menu – for my dad’s 66th birthday. I was going to use this dish as the fish course at about 1/2 the portion pictured below. It will be for 7 people – any feedback or suggestions on cooking it for that number of people all at one would be greatly appreciated!
