Prepare to transform your ordinary dinner into a culinary masterpiece that will transport your taste buds straight to the elegant coastal regions of France! This Peppered Tarragon Halibut with Anise Carrot Puree is not just a meal, it's a gastronomic experience that combines delicate fish, aromatic herbs, and a silky smooth vegetable puree that will make your dinner guests think you've trained in a Michelin-starred kitchen. With just 35 minutes of total preparation time, you'll create a restaurant-quality dish that looks incredibly sophisticated but is surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 tablespoon fresh tarragon, chopped
- 2 carrots, peeled and chopped
- 1 teaspoon anise seeds
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare the carrots by peeling and chopping them into small, uniform pieces to ensure even cooking.
- In a medium saucepan, add the chopped carrots and anise seeds. Cover with water and bring to a gentle boil, cooking until the carrots are tender and soft, approximately 10-12 minutes.
- While the carrots are cooking, pat the halibut fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper.
- Sprinkle the chopped fresh tarragon evenly over the halibut fillets, gently pressing the herbs into the fish to help them adhere.
- Once the carrots are tender, drain them and transfer to a blender. Puree until smooth, adding a small amount of olive oil to create a creamy consistency. Season the carrot puree with salt to taste.
- Heat a large non-stick skillet over medium-high heat. Add a thin layer of olive oil to the pan.
- Carefully place the seasoned halibut fillets in the hot skillet, cooking for 3-4 minutes on each side until the fish is golden brown and cooked through. The fish should be opaque and flake easily with a fork.
- To plate, spread a generous spoonful of the anise carrot puree on each plate, then place a halibut fillet on top of the puree.
- Garnish with additional fresh tarragon leaves if desired, and serve immediately while the fish is hot and the puree is warm.
Tips
- Pat the halibut fillets completely dry before seasoning to ensure a perfect golden-brown sear.
- Use fresh tarragon for the most vibrant flavor - dried herbs won't provide the same aromatic punch.
- When pureeing carrots, add olive oil gradually to achieve the ideal creamy texture.
- Use a non-stick skillet and ensure it's properly heated before adding the fish to prevent sticking.
- Don't overcook the halibut - it should be just opaque and flake easily, which typically takes 3-4 minutes per side.
- For an extra touch of elegance, use a microplane to create delicate tarragon garnish.
- Serve immediately to enjoy the optimal temperature and texture of both the fish and puree.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 5g
Protein: 26g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 85mg
