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Michael Symon's Tarragon Halibut with Crispy Veggie Chips

Tarragon Halibut Crispy Veggie Chips Michael Symon
Steamed Halibut with Creamy Remoulade
skill level
Moderate
time
30-60min
servings
6
cost
$
Contributed by :
Tarragon Halibut with Crispy Veggie Chips Recipe: Fish and chips never looked so good. Luscious halibut pairs with paper-thin vegetable crisps for an elegant presentation.
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ingredients
  • For the Halibut:
  • 36 ounces Halibut (cut into 4 fillets)
  • 6 tablespoons Dijon Mustard
  • 4 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Tarragon Leaves (chopped)
  • 1 1/2 cups Water
  • 1/2 cup White Wine
  • 1 small Onion (roughly chopped)
  • 1 Celery Rib (roughly chopped)
  • 1 Garlic clove (smashed)
  • 2 teaspoons Black Peppercorns
  • 3 sprigs Parsley
  • 1 sprig Tarragon
  • 1 Bay Leaf
  • Remoulade to serve
  • Salt and Pepper
  • For the Vegetable Chips:
  • 2 large Carrots (scrubbed and sliced 1/16-inch thick)
  • 1 medium Sweet Potato (scrubbed and sliced 1/16-inch thick)
  • 2 medium Beets (scrubbed and sliced 1/16-inch thick)
  • 1 large Parsnip (scrubbed and sliced 1/16-inch thick)
  • Vegetable Oil for frying
  • Salt
  • Malt Vinegar
  • For the Remoulade:
  • 1 cup Mayonnaise
  • 3 tablespoons Grainy Mustard
  • 1 tablespoon Sweet Paprika
  • 1 teaspoon Cajun Seasoning
  • 1 tablespoon large Hot and Spicy Pickle (finely diced)
  • 1 teaspoon Hot Sauce
  • Malt Vinegar (for serving)
  • Salt and Pepper to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 tablespoons Dijon Mustard
    4 tablespoons Extra Virgin Olive Oil 
    3 tablespoons Tarragon Leaves (chopped) 
    Salt and Pepper 
    36 ounces Halibut (cut into 4 fillets)
    For the Halibut: In a rimmed baking dish, whisk together the dijon mustard, olive oil, tarragon and season with salt and pepper. Coat the fish with the mixture.
  • 2
    1 1/2 cups Water
    1/2 cup White Wine
    1 small Onion (roughly chopped)
    1 Celery Rib (roughly chopped)
    1 Garlic clove (smashed)
    2 teaspoons Black Peppercorns
    3 sprigs Parsley
    1 sprig Tarragon
    1 Bay Leaf
    Remoulade to serve
    Combine the remaining ingredients in the bottom of a 9x13 hotel pan. Place a perforated pan in the pan and bring the liquid to a boil on the stove top. Reduce to a simmer and place the fish in the pan. Cover with foil and allow to steam for 6 to 8 minutes or until fish is cooked through but not tough. Serve fish with vegetable chips and remoulade.
  • 3
    2 large Carrots (scrubbed and sliced 1/16-inch thick)
    1 medium Sweet Potato (scrubbed and sliced 1/16-inch thick)
    2 medium Beets (scrubbed and sliced 1/16-inch thick)
    1 large Parsnip (scrubbed and sliced 1/16-inch thick)
    Salt 
    For the Vegetable Chips: Lay vegetables onto a sheet pan lined with paper towels. Salt liberally on both sides and allow to rest for 20 to 30 minutes to release as much liquid as possible. Rinse vegetables in cold water to remove excess salt and pat dry to remove all liquid.
  • 4
    Vegetable Oil for frying
    Malt Vinegar 
    Heat oil to 375 degrees F in a large dutch oven. Cook chips in batches making sure not to crowd the pan, about 1 to 2 minutes per batch. Using a spider or slotted spoon, transfer cooked chips to a paper towel lined plate and season with salt and a drizzle of malt vinegar.
  • 5
    1 cup Mayonnaise
    3 tablespoons Grainy Mustard
    1 tablespoon Sweet Paprika
    1 teaspoon Cajun Seasoning
    1 tablespoon large Hot and Spicy Pickle (finely diced)
    1 teaspoon Hot Sauce
    Salt and Pepper to taste
    Malt Vinegar (for serving)
    For the Remoulade: Whisk together the ingredients and adjust seasoning to taste.

    Helpful Tips:
    1. Season the fish with salt before adding to the marinade.
    2. Do not marinate the fish for longer than 1 hour.
    3. Any firm fleshed white fish will work in this recipe.
    4. For a steam, do not let the fish touch the water.
    5. Thinly slice vegetables, season with salt, and allow time for moisture to drain from the vegetables. 
    6. Season the fried vegetables with salt right after they come out of the hot oil.
    7. Use your favorite pickles for this remoulade.
 
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