Pan-roasted halibut from The Essential Thomas Keller by Thomas Keller

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Accompaniments: Chanterelle mushrooms with pea shoots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eydie on July 05, 2011

    Thomas Keller is a great teacher, and the technique he uses to cook the halibut is genius. I've used the exact same technique on many types of fish, just decreasing the amount of searing depending on the thickness of the fish. I loved the Chanterelles and pea shoots as a side, as well as the asparagus with tomato bacon stew.

  • owaint on May 20, 2011

    With good quality fish this is truly delicious. A very simple recipe but the timings used give a beautiful golden crust with perfectly cooked inner meat. It works just as well with skin-on fillets as it does with the skinless ones shown in the book. In fact, using the skin side for most of the cooking gives a great textural/flavour boost. For nice thick pieces of fish, plenty of salt before cooking is a good idea. The recipe doesn't mention it but DON'T use a non-stick pan, plain steel is perfect and will give a much better crust. Just be patient and, when it's time to turn the fish, gently loosen it first by shaking the pan while supporting the fish - it will come away nicely and have deep golden crust that you'd never get in a Teflon pan. The Mushroom and peashoot side is perfect with it (though both benefit from a little acid - lemon for the fish and a good vinegar for the mushrooms - to pep them up).

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