Miso Glazed Alaskan Halibut with Farro & Fava Bean Risotto, Carrot Ginger Emulsion & Asian Pesto

Miso Marinade ~ Whisk all ingredients together:

  • 1/2 cup White Miso
  • 1/4 cup Sake
  • 1/4 cup Mirin
  • 1/4 cup Brown Sugar

Carrot Ginger Emulsion:

  • 1 quart Fresh Carrot Juice
  • 2 Tb Sesame Oil
  • 1 cup Coconut Milk
  • 2 stalks Lemongrass, trimmed & finely diced
  • 8 oz. Fresh Ginger, peeled & finely diced
  • 4 oz. Unsalted Butter, cubed

In a medium hot heavy-bottomed saucepan, add the oil along with the lemongrass and ginger.  Sauté till combined and slightly translucent; don’t brown.  Add in the carrot juice and coconut milk.  Bring to a simmer and reduce by half.  Add the reduction to a blender being careful to secure the blender top and a towel to cover.  Pulse blender on and off so as not to pop lid off with the hot reduction.  While blender is on, add cubed butter a piece at a time till all is incorporated.  Strain through a sieve and keep warm until ready to serve.

Farro & Fava Bean Risotto:

  • 1-1/2 cups Farro (cover in 2″ cold water for 24 hours)
  • 2 oz. Unsalted Butter
  • 1/4 Yellow Onion, finely diced
  • 1 Tsp Curry Powder
  • 1 Tsp Five-Spice Powder
  • 4 cups Vegetable Stock, hot
  • 4 oz. Fresh Fava Beans, shucked, blanched, shocked & peeled

In a heavy-bottomed saucepan, add the butter and melt, but don’t brown.  Add the onion, five spice powder and Curry powder, and sauté till combined and aromatic.  Add in the strained Farro, salt, and sauté till combined and well coated.  Add a ladle at a time of hot vegetable stock while stirring.  Reduce till almost dry but not sticking and continue addition a ladle of the vegetable stock till all is incorporated and Farro is tender to the bite (about 30 minutes).  Taste and adjust, seasoning with salt and white pepper as needed.  Finish by adding blanched Fava Beans prior to plating.

Asian Pesto ~ Add all the ingredients into a blender and blend till very smooth and bright green:

  • 1 bunch Cilantro, leaves only
  • 1/2 bunch Chives
  • 1 oz. Fresh Ginger, peeled and finely diced
  • 1 cup Canola Oil
  • 1-1/2 Tb Sesame Oil
  • 2 Limes, juiced
  • 2 Tb Pine Nuts, toasted

Plating Procedure:

  • 8 oz. Halibut, seasoned with Salt & White Pepper
  • 2 Tb Canola Oil
  • 1/2 cup Farro & Fava Bean Risotto
  • 1 oz. Carrot Ginger Emulsion
  • 1 Tb Asian Pesto
  • 1/2 oz. Pea Tendrils for Garnish

In a hot sauté pan, add the canola oil.  Once oil starts to shimmer, add the halibut.  Sear well for approximately 2 minutes, turn over and sear the other side as well.  Brush the top of the fish liberally with the Miso Glaze and place under a broiler to caramelize.

Place the Risotto in the center of the plate.  Spoon the Carrot Ginger Emulsion around the risotto and place the halibut on top.  Please pea tendrils on top of the halibut and drizzle on and around the fish with Asian Pesto.



Cooperstown, NY