Michael Voltaggio, Bryan Voltaggio
Ingredients
- 4 skin-on halibut fillets, 6 oz each
- 2 cups fresh corn kernels, divided
- 4 oz butter, divided
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup whole milk
- 2 oz Parmesan cheese, grated
- 8 oz wild mushrooms, sliced thin
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- Sea salt and white pepper to taste
- 2 tbsp sherry vinegar
- 1 lemon, zested and juiced
Instructions
- Make corn silk by blending 1 cup corn kernels with whole milk and 1 oz butter, then strain through fine mesh; season with salt and white pepper and set aside warm.
- Heat 1 oz butter and olive oil in a large skillet over medium-high heat; sauté shallot and garlic for 90 seconds until fragrant, add sliced mushrooms and cook 6-7 minutes until golden and liquid evaporates, finish with thyme and sherry vinegar, season and reserve.
- Place halibut skin-side down on a cutting board and score the skin in a crosshatch pattern; season both sides with sea salt and white pepper.
- Heat 1 oz butter in a large non-stick skillet over medium-high heat until foaming; place halibut skin-side down and cook for 5-6 minutes without moving until skin is crispy and golden, then flip and cook 3-4 minutes until just cooked through (internal temperature 135°F).
- Sauté remaining 1 cup fresh corn kernels in a small pan with remaining 1 oz butter for 2-3 minutes over medium heat, add lemon zest and juice, season with salt and pepper.
- Pool warm corn silk sauce in center of each plate, arrange halibut skin-side up, top with sautéed corn kernels, scatter mushroom ragout alongside, and finish with grated Parmesan and a pinch of fleur de sel.
Inspired by Michael Voltaggio and Bryan Voltaggio’s winning michael voltaggio, bryan voltaggio. This is a plausible recreation, not the chef’s original recipe.