croutons halibut kumquats sauce grenobloise spinach steamed fish

Steamed Halibut & Sauce Grenobloise

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This elegant dish features tender steamed halibut served on a bed of wilted spinach, topped with a vibrant Sauce Grenobloise made from kumquats and capers. The addition of crispy croutons adds a delightful crunch, making it a perfect balance of flavors and textures.
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Steamed Halibut & Sauce Grenobloise

This elegant dish features tender steamed halibut served on a bed of wilted spinach, topped with a vibrant Sauce Grenobloise made from kumquats and capers. The addition of crispy croutons adds a delightful crunch, making it a perfect balance of flavors and textures.

Author
Courtesy of Chef Chris Cosentino
Servings
4

Ingredients

  • 2 each 6oz portions Halibut filet
  • 1 lb Bloomsdale Spinach, washed
  • 4 each Kumquats, cut in rings, seeds removed
  • 1 Tbsp Capers in Brine
  • 4 tbsp Unsalted Butter
  • 2 each Lemons
  • 1 cup Chicken Stock
  • 1 cup Cucumber, peeled, seeds removed & diced
  • 1 cup Bread, cut into 1” squares for croutons
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp Flat Leaf Parsley, chopped
  • 1 or 2 Cabbage outer leaves
  • 2 cups White Wine
  • 3 cups Water
  • 1 each Lemon, cut in half
  • 4 each Lemon Leaves
  • 1 tbsp Peppercorns
  • 4 Thyme branches
  • 2 each Tarragon stems

Directions

  1. Make the steaming liquid by placing the aromatics in the pan, then add the water, the wine, and then squeeze the lemons into the pot. Place the cut lemon halves in the pan flat side down. Press them into the pan to make sure they will stay flat so we can balance the resting rack on top of them. Cover the pan and place on low heat to bring the aromatics to a simmer and build flavor.
  2. Season your fish with kosher salt and extra virgin olive oil, place on top the flat cabbage leaf. Depending on the size of the cabbage leaf, you may need one for each filet. The cabbage will prevent the fish from sticking.
  3. To toast your croutons, place butter and extra virgin olive oil in a sauté pan over medium-high heat. Once the butter is melted, add the croutons, toast until golden brown, and season with salt and black pepper. Set aside on a tray until the dish is ready to plate.
  4. Place the seasoned halibut filets, with the cabbage below, onto the resting rack in the steaming pan then cover. The fish should be done steaming in about 5 minutes.
  5. While the fish is cooking, wilt the spinach delicately over medium heat with a pinch of butter for about a minute. Be sure not to overcook the spinach as it will continue to cook when the hot fish and sauce is placed on top of it.
  6. Make sure to have all your sauce items ready to go prior to starting to build the sauce. Place a small sauté pan on medium-high heat. Start the sauce Grenobloise by browning the butter, then reduce the heat to medium then add the capers and kumquat rings. Deglaze the pan with lemon juice then add chicken stock and swirl the pan to emulsify the sauce. Finally, add the diced cucumbers & chopped parsley. Adjust the seasoning with salt and black pepper.
  7. Place the spinach on the center of the plate. Place the steamed fish on top of the spinach. Dress the fish with the emulsified sauce. Top with the croutons and serve.