Halibut dinner with asparagus, braised lamb, Yorkshire pudding and gremolata

By Kimberly Lallouz
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Ingredients

Scallop crudo

  • 1/4 cup (60 ml) blanched, slivered almonds
  • 12 large (U 8-10) sushi-grade scallops
  • 1 firm, ripe peach
  • 2 limes
  • 1/2 bunch of chives
  • 2 tablespoons (30 ml) flaky sea salt
  • Black pepper
  • 2 tablespoons (30 ml) avocado oil

Gremolata

  • 1/4 cup (60 ml) chopped parsley
  • 1 tablespoon (15 ml) minced garlic
  • 1 lemon, zest
  • 1 orange, zest
  • Salt
  • Pepper
  • 2 tablespoons (30 ml) olive oil

Braised lamb

  • 2 8-10-ounce (227-283 g) lamb shanks
  • Pepper
  • 2 tablespoons (30 ml) olive oil
  • 1 cup (240 ml) diced onion
  • 2 tablespoons (30 ml) chopped garlic
  • 1/2 cup (120 ml) whole sundried tomatoes
  • 1/2 cup (120 ml) pitted kalamata olives
  • 2 cups (470 ml) prepared chicken stock (unsalted)
  • 2 cups (470 ml) prepared veal demi-glace
  • 2 bay leaves
  • 1 teaspoon (5 ml) peppercorns
  • Gremolata

Yorkshire pudding

  • 2 cups (470 ml) flour
  • 2 cups (470 ml) milk
  • 6 eggs
  • 1/4 teaspoon (1.25 ml) salt
  • 1 tablespoon (15 ml) vegetable oil
  • Gremolata

Asparagus with gribiche sauce

  • Salt
  • Pepper
  • 6 eggs
  • 2 bunches of asparagus
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 lemon, juiced
  • 1/2 cup (120 ml) olive oil
  • 2 teaspoons (10 ml) drained capers
  • 2 tinned anchovies
  • 1 tablespoon (15 ml) finely diced shallots
  • 1 tablespoon (15 ml) chopped parsley
  • 1 tablespoon (15 ml) chopped tarragon
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) butter

Pink peppercorn compound butter

  • 1 stick (4 ounces/113 g) salted butter
  • 1 tablespoon (15 ml) pink peppercorns
  • 2 sprigs of tarragon, chopped
  • 1 tablespoon (15 ml) white balsamic vinegar

Pan roasted halibut

  • 6 5-ounce (142 g) halibut fillets
  • Salt
  • Pepper
  • 1 tablespoon (15 ml) vegetable oil
  • Pink pepper-tarragon compound butter
  • 1 ounce (28 g) micro radish sprouts

Dill pesto

  • 1 small bunch of dill
  • 3 tablespoons (45 ml) parsley
  • 1 tablespoon (15 ml) chopped shallots
  • 1 tablespoon (15 ml) chopped garlic
  • 2 tablespoons (30 ml) chopped walnut pieces
  • Salt
  • Pepper
  • 1/2 lemon
  • 1/4 cup (60 ml) olive oil

Grilled mushrooms

  • 12 pieces of king trumpet and king oyster mushrooms
  • Dill pesto
  • 1 tablespoon (15 ml) vegetable oil
  • Salt
  • Pepper

Directions

Menu

SCALLOP CRUDO 

BRAISED LAMB WITH YORKSHIRE PUDDING AND GREMOLATA

ASPARAGUS WITH GRIBICHE

PAN ROASTED HALIBUT & DILL PESTO MUSHROOMS

YOUR CHOICE OF DESSERT

Long Processes, about 5 hours before dinner

  1. Preheat oven to 350 F (175 C).
  2. Add ¼ cup (60 ml) blanched, slivered almonds to a pan, place in the oven, set a timer for 9 minutes.
  3. Pull out 1 stick (4 ounces/113 g) of salted butter to come to room temperature for the Pink Peppercorn Compound Butter.
  4. Dice an onion (¼ -inch/6 mm) for Braised Lamb Shanks.
  5. Peel and finely dice 2-3 shallots (1/8-inch/3 mm, enough to yield about 4 tablespoons/60 ml) for Gribiche, Dill Pesto.
  6. Peel and mince 1 ½ heads of garlic (at least 4 tablespoons/60 ml) for Lamb, Gremolata, Gribiche, and Dill Pesto. 
  7. Set a medium saucepan of water to boil with a pinch of salt for the eggs for Gribiche.
  8. Pull the almonds from the oven and transfer immediately to a cool pan or plate to prevent over-cooking. Reserve for Scallop Crudo.
  9. Reduce oven temperature to 300 F (150 C).
  10. Heat a large, heavy Dutch oven over medium-high heat.
  11. Wash 1 bunch parsley: start by immersing it in cold water and agitating, then remove and shake out the water over the sink. Remove leaves by shaving them off at an angle (some tender stems are ok) with a sharp knife. Transfer leaves and tender stems to a salad spinner and spin until completely dry (or press in paper towels). Reserve woody stems in the freezer as an aromatic addition for stocks and broths.
  12. Chop parsley fine and reserve for Gremolata and Dill Pesto. About 1/3 cup (80 ml). 
  13. Start with the Braised Lamb Shanks:
  14. Season 2 lamb shanks with pepper.
  15. Add 2 tablespoons (30 ml) olive oil to the Dutch oven and sear the lamb shanks, continue turning until evenly browned, about 5 minutes.
  16. Boil the eggs for the Gribiche:
  17. Prepare a bowl of ice water to shock the eggs.
  18. Lay in 6 eggs and set a timer for 7 minutes. 
  19. Remove the seared lamb shanks from the Dutch oven and set aside on a tray.
  20. To the pan, add 1 cup (240 ml) diced onion, 2 tablespoons (30 ml) chopped garlic, and sauté for 2 minutes, until translucent.
  21. Dice and add ½ cup (120 ml) whole sundried tomatoes and ½ cup (120 ml) pitted kalamata olives, 
  22. Add 2 cups (470 ml) prepared chicken stock (unsalted), and 2 cups (470 ml) prepared veal demi-glace, bring to a boil.
  23. Make a sachet: cut a 4 x 4-inch (10 x 10 cm) square of cheesecloth, 2 layers thick. Add 2 bay leaves and 1 teaspoon (5 ml) peppercorns to the center of the square, bring corners together across and tie like a hobo’s bindle. 
  24. Add the sachet to the Dutch oven.
  25. Return the lamb shanks to the Dutch oven, cover and transfer to oven. Set a timer for 3 hours.
  26. For the Eggs:
  27. When the timer goes off, transfer the eggs to ice water to stop the cooking.

Take a break—enjoy… about 20 minutes…

Medium Processes, about an hour and a half should have passed

  1. Make the batter for the Yorkshire Puddings:
  2. In the bowl of a blender, combine 2 cups (470 ml) flour, 2 cups (470 ml) milk, 6 eggs, and ¼ teaspoon (1.25 ml) salt. 
  3. Blend batter until smooth, scraping down the sides halfway through.
  4. Strain the batter through a fine-mesh strainer into a pitcher. 
  5. Cover and refrigerate until needed.
  6. Make the Gremolata:
  7. Add ¼ cup (60 ml) of the chopped parsley to a bowl. 
  8. Add 1 tablespoon (15 ml) of the minced garlic to the bowl.
  9. Zest 1 lemon into the bowl, then zest 1 orange into the bowl. 
  10. Season with salt and pepper and lightly toss to combine. 
  11. Refrigerate until needed.
  12. Make the Pink Peppercorn Compound Butter for the Seared Halibut:
  13. Unwrap the stick (4-ounce/113 g) of room temperature butter and transfer to a bowl.
  14. Crush 1 tablespoon (15 ml) pink peppercorns with the back of a small sauté pan, add to bowl with butter (or use a mortar and pestle).
  15. Strip the leaves from 4 sprigs of tarragon, chop fine. 
  16. Add ½ of the chopped leaves to the bowl with butter, reserve the remainder for the Gribiche.
  17. Add 1 tablespoon (15 ml) white balsamic vinegar, use a small rubber spatula and stir to combine quite well.
  18. Lay out a square of plastic wrap onto a clean work surface.
  19. Scoop the butter out onto the plastic wrap in a line down the middle.
  20. Tightly roll the plastic around the butter while pressing to form a neat log, pinch both ends of the plastic and twist each into different directions. This should compress the log into a tight roll. Tie the ends. 
  21. Refrigerate until needed. 

About 2 hours should have passed…

  1. Prepare the Asparagus:
  2. Trim 2 bunches of asparagus: start by finding the natural break between the woody end and tender top (usually about 2 inches/5 cm from the base) and slicing the bundled bunches off at that point. Finish by using a sharp peeler to shave the bottom half of the spears. 
  3. Reserve and set aside.
  4. Make the Gribiche Sauce:
  5. Peel the soft boiled eggs, scoop the yolks out into a small bowl, reserve whites separately.
  6. Add 1 tablespoon (15 ml) Dijon mustard and the juice of 1 lemon to the yolks. Mash well to combine.
  7. Add ½ cup (120 ml) olive oil a few teaspoons at a time, whisking to incorporate between each addition to make a thick sauce.
  8. Chop to very small dice, in turn, 2 teaspoons (10 ml) drained capers, 2 tinned anchovies, and the reserved cooked egg whites. Add to the bowl with the sauce.
  9. Add 1 tablespoon (15 ml) finely dice shallots, 1 tablespoon (15 ml) reserved chopped parsley, and 1 tablespoon (15 ml) reserved chopped tarragon. Stir all to combine, season with salt and pepper.
  10. Make the Dill Pesto:
  11. Chop 1 small bunch of dill, tops and tender stems.
  12. Add chopped dill and the rest of the parsley (3 tablespoons/45 ml).to the bowl of a small food processor. 
  13. Add 1 tablespoon (15 ml) chopped shallots, 1 tablespoon (15 ml) chopped garlic, 2 tablespoons (30 ml) chopped walnut pieces, salt, pepper, and the juice and zest of ½ lemon. Pulse to combine.
  14. Add ¼ cup (60 ml) olive oil to the mixture and blend 1 minute, or until a smooth paste is formed.
  15. Transfer to a small bowl, pour over a bit more olive oil to cover and refrigerate until needed. 
  16. Prepare the Grilled Mushrooms:
  17. Slice lengthwise into long halves, set aside until needed.

Short Processes (45-minute break) about 1 hour before Dinner Time

  1. Preheat the grill to medium-high heat.
  2. Remove the lamb shanks from the oven, offset the lid by ½ inch (1.25 cm) and allow to cool slowly for 30 minutes.
  3. Increase oven temperature to 450 F (230 C).
  4. Place a 6-portion muffin tin in the hot oven to pre-heat.
  5. Assemble a ‘Kit’ for the Scallop Crudo:
  6. Retrieve 12 large (U 8-10) sushi-grade scallops, 1 firm, ripe peach, 2 limes, and ½ bunch of chives from refrigerator. 
  7. Cut the peach into matchsticks: halve and remove pit, cut halves into thin, long slices, stack slices and cut stacks into long narrow sticks.
  8. Place the peach matchsticks into a small bowl and place on a tray (the tray will be home to the ‘kit’).
  9. Finely chop enough chives to yield 1 tablespoon (15 ml). Place in a small bowl on the same tray.
  10. Transfer toasted almonds from earlier to a small bowl, add to the tray.
  11. Use a rasp to zest the limes, transfer the zest into a small bowl for the tray.
  12. Slice the limes in half and leave on the tray.
  13. Slice the Scallops:
  14. Pat the scallops dry with a paper towel.
  15. Slice each scallop into 3 coins and transfer to a plate. 
  16. Transfer the plate of scallops and the garnish kit to the refrigerator until needed.
  17. NOTE: Please wash hands after handling raw proteins and before touching other foods/surfaces to reduce the risk of cross contamination.
  18. PRO TIP: choose six small plates for plating this course and add them to the fridge at the same time.
  19. Back to the Lamb:
  20. Remove the lamb shanks from the braising liquid to a cutting board.
  21. Remove sachet and discard.
  22. Transfer sauce and solids to a smaller pot with a lid.
  23. Run a sharp knife down the bone to separate the meat, trim away any cartilage and roughly chop the meat. 
  24. Return the meat to the pot with the sauce and solids, cover, keep over low heat. Discard the bones and cartilage.
  25. Keep over lowest heat.
  26. For the Yorkshire Puddings:
  27. Retrieve the strained Yorkshire pudding batter (and the dill pesto) from the refrigerator.
  28. At the oven, to each of 6 cups in the muffin tin, add 1 tablespoon (15 ml) of veg oil, or enough to cover the bases of the cups to a depth of 1/8-inch (3 mm). 
  29. Return the oiled tin to the oven.
  30. Grill the Mushrooms for the Seared Halibut:
  31. Lightly brush veg oil onto the grill.
  32. Transfer the mushrooms to a small bowl, brush them with some of the dill pesto (reserve the rest for plating), toss with 1 tablespoon (15 ml) veg oil, and season with salt and pepper.
  33. Grill mushrooms for 1-2 minutes, until marks start to form.
  34. Turn the mushrooms and finish grilling, about 1-2 minutes. 
  35. Remove the grilled mushrooms to an oven-proof dish, cover loosely with foil, and set aside at room temperature. 

Dinner Time! About 5 hours should have passed

  1. Retrieve the Gremolata, Gribiche Sauce, Scallops, Scallop Crudo garnish kit, and the chilled plates from the refrigerator.
  2. Plate the Scallop Crudo:
  3. Evenly divide the sliced scallops onto six chilled plates.
  4. Using the garnish kit, artfully top the scallop slices with almonds, matchstick peaches, chopped chives, lime zest. 
  5. Sprinkle over flakey sea salt and freshly cracked black pepper. 
  6. To finish, drizzle with avocado oil, squeeze on fresh lime juice.
  7. Wipe the edges of the plates.
  8. Serve immediately. 

Take a break, sit down and enjoy…

  1. Cook the Yorkshire Puddings:
  2. At the oven, carefully remove the muffin tin, the oil should be shimmering. 
  3. Working quickly return to the counter (and carefully, to avoid splattering oil), add a level 2-ounce (60 ml) ladle of batter to each of the 6 cups of the tin, right into the hot oil.
  4. Return the tin with the batter to the oven and set a timer for 10 minutes.
  5. Plate the Braised Lamb with Yorkshire Pudding and Gremolata:
  6. Add 2 tablespoons (30 ml) olive oil to the gremolata and stir to combine.
  7. Retrieve the baked Yorkshire puddings from the oven, reduce oven temp to 350 F (175 C).
  8. Arrange six more small plates, place one of the puddings onto each plate. 
  9. Use a ladle (to catch drops) to transfer a generous scoop of the braised lamb (with sauce) onto the middle of each of the hot Yorkshire Puddings.
  10. Garnish the lamb with the gremolata.
  11. Wipe the edges of the plates.
  12. Serve immediately.

Sit down and enjoy!

  1. Retrieve the trimmed asparagus, Dill Pesto, halibut fillets, micro radish sprouts, and Pink Peppercorn Compound Butter from the refrigerator.
  2. Cook the Asparagus: 
  3. In a large skillet with a tight fitting lid set over medium-high, heat ¼ cup (60 ml) of water and ¼ cup (60 ml) butter (not the compound butter) and heat until just boiling.
  4. Add the trimmed asparagus, season with salt and pepper, cover tightly and steam 4 minutes.
  5. Plate the Asparagus with Gribiche Sauce:
  6. Use a slotted spoon to transfer the steamed asparagus to a kitchen towel to pat dry, then to six small plates.
  7. Top asparagus with spoonfuls of Gribiche Sauce.
  8. Wipe the edges of the plates.
  9. Serve immediately.

Sit down and enjoy!

  1. Set a large cast-iron pan on the stove over high heat 
  2. Brush remaining dill pesto over the mushrooms in the oven-proof dish, place in the oven to re-heat. 
  3. Cook the Pan-Roasted Halibut:
  4. Season 6 5-ounce (142 g) halibut fillets with salt and pepper. Add 1 tablespoon (15 ml) veg oil to skillet.
  5. Sear fillets in the cast iron pan, top side down, for 2 minutes, flip, sear 2 minutes on the bottom, then flip again so the top sides are facing up. 
  6. Place the skillet in the oven to finish cooking, about 3 minutes.
  7. Slice the Pink Pepper-Tarragon Compound Butter into neat coins, use a warm knife for best results.
  8. Retrieve the hot mushrooms and halibut from the oven.
  9. Plate the Pan-Roasted Halibut with Dill Pesto Mushrooms and Pink Peppercorn Compound Butter:
  10. Transfer the mushrooms to a serving platter in a neat layer.
  11. Add the fillets of halibut over the mushrooms a neatly arranged single layer.
  12. Add the coins of compound butter over the fillets, garnish with micro radish sprouts.
  13. Serve immediately.

Sit down and enjoy – great work!

When ready, slice and serve the dessert of your choice...

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