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Michael Symon's Tarragon Halibut with Crispy Veggie Chips

Michael Symon
Servings: 6
30 to 60 min

Steamed Halibut with Creamy Remoulade

  • Ingredients
  • step-by-step directions
Michael Symon's Tarragon Halibut with Crispy Veggie Chips
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • For the Remoulade: Whisk together the ingredients and adjust seasoning to taste.
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