Michael Leviton

MICHAEL'S FEATURED RECIPE

Mustard & Walnut Crusted Halibut with Green and Yellow Beans, Peppered Walnuts and Mushrooms, Sherry Vinaigrette

Serves 4

Ingredients:
For the peppered walnuts:
1 quart nuts, toasted (see toasting directions below)
1 tablespoon ground black pepper
1 tablespoon sea salt
¼ cup simple syrup (2 parts sugar: 1 part water)
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For the vinaigrette:
1 tablespoon Dijon mustard
2 ½ tablespoons sherry vinegar
4 ounces canola oil
2 ounces extra virgin olive oil
2 ounces walnut oil
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For the halibut:
4 six ounce pieces of skinless halibut filet (each about ¾ inch thick)
2 ounces fresh bread crumbs – finely ground in a food processor
5 ounces peppered walnuts (recipe follows)
chopped parsley
Dijon mustard
4 ounces green beans - tips removed and cut in half crosswise
4 ounces yellow wax beans - tips removed and cut in half crosswise
4 ounces cremini mushrooms - stems removed and thinly sliced
1 tablespoon finely minced chives
4 ounces sherry vinaigrette (recipe below)

Directions:
For the peppered walnuts:
Toast the nuts in a 350° oven for 5 to 10 minutes or until the nuts are lightly toasted. Let the nuts cool to room temperature. Toss the nuts with the black pepper, sea salt and simple syrup. Spread the nuts onto a parchment-lined sheet pan. Turn the oven down to 300°. Return the nuts to the oven until the simple syrup has dried.

For the vinaigrette:
In a small bowl, whisk together the mustard and sherry vinegar. Add the oils in a slow stream, whisking as you go, until the oils are emulsified with the mustard and vinegar. Set aside.

For the fish:
Pre-heat the oven to 500 degrees. Pre-heat the broiler if it is a separate unit.Remove the fish from the refrigerator, and place between dry kitchen towels.

Bring a large pot of water to a boil over medium heat. When boiling, add enough salt to make the water taste like the North Atlantic. Prepare an ice bath for shocking the vegetables.Cook the green beans for 3 ½ minutes. Remove from the boiling water and immediately place in the ice bath. When cool, remove and drain well and reserve. Repeat the process with the yellow beans. The beans may be done up to one day in advance.

Finely chop two ounces of the peppered walnuts. In a mixing bowl, combine the walnuts with the bread crumbs and parsley.

Lightly grease a baking sheet and place the halibut on it. Season the filets with salt and pepper. Brush the top side liberally with mustard. Coat the filets (top side only) with the crumb mixture.

Place the fish in the oven and bake for 5 and one-half minutes. Then place the fish under the broiler until the crust begins to brown lightly. Remove the fish from the broiler.

Meanwhile, place the beans in a small sauté pan with about 2 ounces of water and place the pan over medium high heat. The beans should be hot in about three minutes. Drain off the water, add the mushrooms and the vinaigrette, and return the pan to the stove. Turn the heat down to low. Add the remaining walnuts and chives, and mix well.
Drain off the vinaigrette and reserve.

Place equal amounts of the vegetables in the center of each of four plates. Drizzle some of the sauce around the vegetables and then top with a piece of fish. Enjoy.