From the Estate Kitchen—Pan Seared Halibut with English Peas and Celery Root

Pan-seared halibut is served over silky celery root purée, brightened with sweet English peas, then finished with basil oil and lemon zest. Elegant and effortlessly seasonal paired with East Block Chardonnay, this layered and visually beautiful dish invites with each bite and sip.

Pan Seared Halibut with English Peas and Celery Root

Serves: 4 | Prep Time: 30 minutes | Cook Time: 30-40 minutes
Preheat oven to 350°

Ingredients

3 bunches basil, washed and leaves picked

1 cup neutral oil

1 Celery root (about 14oz)

½ cup heavy cream

10 Snap Peas, spine removed

¾ cup shelled English Peas

4 5-oz portions Halibut, patted dry

2 T neutral oil (Rice or Canola)

1 T Flour seasoned with salt and pepper

1 T butter

1 lemon, zested then juiced

Preparation

Basil Oil Place oil in a blender, add basil, and blend on high about 4 minutes until it is a thick puree. Scrape basil puree into a small pot and bring to a simmer over medium-low heat, stirring occasionally for 4 minutes, or until basil turns a beautiful dark green and smells very aromatic. While basil is simmering, set a fine mesh strainer over a stainless-steel bowl and place bowl on an ice bath. Remove from heat and pour into the strainer, allowing oil to drain without pressing solids. Oil may be stored up to 6 months in the refrigerator or freezer.

Celery Root Trim skin from celery root, dice into 1-inch cubes, place in 2 qt saucepan with 1 tsp salt and heavy cream. Add water until celery root is covered. Bring to a boil, then reduce heat and simmer until celery root is soft, about 20 minutes. Remove from heat and strain, reserving liquid. Place solids in blender and add ¾ cup of reserved liquid. Start blender on low and increase speed until pureed. Add salt and pepper to taste, set aside and keep warm.  

Snap Peas and English Peas While celery root is simmering, bring 1 qt water and 1 tablespoon salt to a boil in a saucepan and prepare an ice bath in a bowl. Add the sugar snap peas to the boiling water, and blanch for 1 minute, then add the shelled English peas and blanch for 1 minute more. Pour the pea mix through a colander, then add to ice bath to stop the cooking. Once cold, strain and separate the snap peas, cut into quarters on the diagonal and set aside.  

Halibut Prepare the halibut by dredging one side in the flour mixture, then set aside. Preheat oven-proof skillet over medium-high heat for 2 minutes, add oil and heat for 1 minute. Add halibut, flour side down, and sear until golden brown, about 2 minutes. Flip halibut, add 1 T butter, then place in 350° oven for about 4 minutes or until internal temperature is 130°. Remove and drizzle each portion with lemon.

To Plate Reheat peas briefly, spread 2 T celery root puree in the center of plate, and top with peas. Place halibut on top of peas, top with pan juices, garnish with lemon zest, then drizzle plate with basil oil.