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1
Brill: In a roasting pan, roast in the oven the onion, carrot, celery, cloves, bay leaves, black peppercorn and fish bones about 30 minutes until a dark brown color.
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2
Remove from oven and place all the ingredients in a small stock pot over high heat.
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3
Add 1 cup wine and water until just covering bones.
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4
Bring to a boil, then reduce heat to a simmer for 20 minutes.
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5
Strain and discard everything; keep only the broth.
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6
Let this reduce over medium heat until only 1/4 of volume remains.
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7
Add the other half of wine, lemon juice and 2 cups water.
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8
Let reduce again by half.
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9
Set this aside.
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10
Mashed Potato: Peel and dice potato, top with salted water and boil until just cooked through; do not overcook to mush or cloudy water.
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11
While potato is cooking, take half of the butter and the half and half in a small saucepot.
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12
Place on low temperature; you only want butter to melt.
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13
Medium dice remaining butter and keep cold.
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14
Once potato is cooked, strain from liquid, place on baking sheet and sit in a hot oven, about 4 to 5 minutes.
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15
Take potato out of oven, put in a food mill along with cold butter cubes.
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16
Mill through and with a wooden spoon fold in butter and half and half mixture.
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17
Incorporate mixture until potato is velvety in texture; add salt and pepper to taste.
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18
Turnout: In a heated saucepan add olive oil.
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19
Bring to smoking hot, season fillet with salt and fresh cracked pepper.
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20
Sear flesh side of fillet until medium brown color.
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21
Turn to skin side and finish cooking in oven at 375 degrees (about 12 to 15 minutes).
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22
In a saute pan, bring 1/2 cup water to boil add 1-ounce of butter and salt and pepper; this will emulsify; then add the sugar snap peas.
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23
Bring the brill up to a good simmer in a separate pan.
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24
Heat confit if it has gotten cool.
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25
Presentation: On the entree plate, place a large ring cutter No.
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26
95 in the center of plate.
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27
Fill halfway with mashed potato, then fill with the corn and crab confit.
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28
Place around the ring the snap peas, then remove ring.
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29
Once halibut is cook through, place on top of the confit and mashed potato, pour heated brill around on the plate (should be brothy).
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30
Garnish with fresh sprig of rosemary or purple basil
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31
Confit: In a brazier, place 1-ounce of butter, fennel and onion.
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32
Sweat down until onions are translucent.
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33
In a separate saute pan over high heat, add corn kernels, then 1-ounce of butter; 1/2 cup sugar, thyme, brown the corn, then add to fennel and onion mixture.
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34
Add 1 cup wine, apple juice, cayenne pepper, 1 1/2 cups sugar, white vinegar and wine.
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35
Cook over medium heat until liquid evaporates.
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36
Strain into colander; add parsley, matchstick chives and crabmeat.
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37
Fold into mixture; set aside.
