Pan-Seared Halibut over New England Chowder
Watermelon Radish Boston Salad with Chive Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
New England chowder is thick, creamy and chock full of potatoes, and this recipe celebrates the experience in style. Halibut fillets are so flaky, the white fish melts into the chic and comforting soup, made with fingerlings, leeks and celery. A lemony side salad fits the bill, featuring watermelon radish, Boston lettuce and tons of chives.
We will send you:
- 340g Ocean Wise sustainably wild-caught pacific halibut fillets (product of Canada)
- 90ml Heavy cream
- 450g Fingerling potatoes
- 75g Sliced leeks
- 1 Bunch of chives (or garlic chives)
- 2 Celery stalks
- 1 Lemon
- 1 Watermelon radish
- 1 Head of Boston lettuce
- 30g Lemon Bouquet blend (enriched wheat flour, paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Halibut, Milk, Wheat
You will need:
Peeler
Oil
Medium pan
Zester
Large pot
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
54 g
Saturated Fat
21 g
Sodium
850 mg
Total Carb
62 g
Sugars
7 g
Protein
49 g
Fibre
9 g
Preparation
Mise en place
Zest and juice the lemon. Medium-dice the potatoes and celery. Peel and cut the watermelon radish into matchsticks. Separate the lettuce leaves; tear the leaves. Thinly slice the chives.
Make the chowder
In a large pot, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the leeks, celery, spices and S&P. Sauté, 3 to 5 min., until beginning to soften. Add the potatoes, cream, 3 cups water (5 cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 14 min., until the potatoes are tender and the broth has thickened.
Cook the halibut
Meanwhile, pat the halibut dry with paper towel; season with S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the halibut* and cook, 2 to 3 min. per side, until cooked through.
Make the salad
Meanwhile, in a large bowl, combine the lemon zest, ½ the lemon juice, ½ the chives, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce and watermelon radish.
Finish & serve
To the pot of chowder, add the remaining lemon juice. Divide the chowder between your bowls. Top with the halibut. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
