Hosea's Bacon -Wrapped Halibut ( I used Cod...)

This was a wonderful dish to make. I must give kudos to Chef Hosea Rosenberg for this one. My family and next door neighbor Joe all agreed....best fish dish ever.

I did have to make two substitutions to this recipe.  No yellow beets to be found anywhere, and the halibut...none of my fish mongers are stocking fresh...a few had frozen....but $27.00lb for frozen...no way! They had some beautiful fresh cod for only $8.99 lb...so that's what I used...and I'm glad I did. Best fish dish I have ever ate.

I want to think my neighbor Joe Boisvert for supplying me with the Chardonnay for tonight's meal......he was repaid with a glorious plate of tonight's Top Chef meal.

HALIBUT

•     4 (6 ounce) pieces Alaskan halibut ( I used Cod...)
•     4 strips thin cut bacon

VEGETABLES

•     6 small Yukon gold potatoes, boiled and peeled
•     2 small yellow beets, boiled and peeled
•     16 French green beans, blanched and shocked
•     Greens from beets, cleaned and chopped

SAUCE

•     1 cup white wine
•     1/4 cup lemon juice
•     1 shallot, sliced
•     10 black peppercorns
•     3 bay leaves
•     1/4 cup heavy cream
•     1 1/2 pounds butter, cubed and cold
•     2 tablespoons whole grain mustard

Directions

 

HALIBUT
Wrap bacon tightly over halibut. Season with salt and pepper. Sear on each side in hot pan and finish in 350 degree oven till just cooked through, about two minutes.
VEGETABLES
Slice potatoes into rounds. Toss with olive oil, salt and pepper, and roast in oven at 425 degrees till lightly browned, about 10 minutes.
Slice beets into matchstick sized pieces. Slice beans into small segments.
In a large sauté pan on medium-high heat, sauté shallots and garlic in butter until soft, but not brown, about 1 minute. Add beets and beans to pan with a little salt and pepper and sauté, moving constantly, over high heat, for about 2 minutes. Add greens to pan and take off heat. Continue stirring mixture until greens have just wilted, about 2 more minutes. Finish with chopped parsley.
SAUCE
In medium pot, reduce wine, lemon juice, shallot, peppercorns and bay leaves till syrupy. Add cream and reduce till thick. Slowly whisk in butter till completely emulsified. Strain. Add mustard and check seasoning.
TO PLATE
Arrange slices of potatoes in ring. Fill ring with vegetables. Top with fish. Spoon sauce around.