Butter Poached Halibut with blistered tomato, fingerling potato coins and sugar snap peas
Chef Cody Vasek
Green Mountain Inn
Butter Poached Halibut
In a 2 qt. Sauce pot add sliced shallots, fresh thyme and water, reduce until half liquid is left. On a simmer, add cold butter in stages whisking emulsifying making in to a butter sauce. Strain butter liquid, put on medium heat.
Preheat oven to 375 degrees, place cherry tomato, olive oil, salt to taste and thyme sprig on sheet tray. Roast tomato until they start to blister, about 8 minutes, let them rest at room temperature.
Wash fingerling potato, place whole potato in saucepot salt, simmer until potato is tender cool potato, slice potato into coins, set aside.
Sugar Snap Peas
Julienne the peas, leave in cold water, until ready to plate
Place the halibut in the simmering butter poaching liquid for 8-9 minutes, until firm. Take some of the butter poaching liquid and add the potato coins, sugar snap peas until warm. Place the blistered tomato and fresh tarragon on the bottom of bowl. Place the warmed potato coins and peas, to serving bowl, add the fish on top.