L’Artisan: Seared Halibut & Asian Pear Kimchi
with Roasted Broccolini & Buttered Shiitake Udon Noodles
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Kick back in the kimchi zone with this top-tier treat. You’ll sear halibut fillets to tender and opaque before slipping them onto a plate with truly inspired accompaniments. Add green with tender roasted broccolini, and sharpen up the palate by combining crisp Asian pear with pungent kimchi for a little fruity, fermented sting. Then work that into snappy udon noodles entwined with shiitake mushrooms, dashing in a little vinegar and butter to ensure a smooth and sassy finish.
We will send you:
- 340g Halibut fillets
- 90g Shiitake mushrooms
- 2 Scallions
- 1 Asian pear
- 1 Bunch of broccolini
- 15ml Rice vinegar
- 66g Organic kimchi
- 225g Fresh udon noodles
- 60ml Vegetable demi-glace
- 12g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Contains: Halibut, Milk, Sesame, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
2 or 4 tbsp Butter
Total Fat
18 g
Saturated Fat
8 g
Sodium
1920 mg
Total Carb
105 g
Sugars
20 g
Protein
52 g
Fibre
17 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove the stem ends of the broccolini. Remove the stems from the mushrooms; thinly slice. Core and thinly slice the pear lengthwise. Thinly slice the scallions, separating the white bottoms and green tops. Roughly chop ¼ of the kimchi. In a small bowl, combine the pear, remaining kimchi, a drizzle of oil and S&P.
Roast the broccolini
On a lined sheet pan, toss the broccolini with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Sauté the mushrooms
Meanwhile, in a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 4 min., until nicely browned. Add the white bottoms of the scallions and sauté, 1 to 2 min., until fragrant; season with S&P. Transfer to a small bowl and reserve the pan.
Cook the halibut
Pat the halibut dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the halibut* and cook, 2 to 3 min. per side, or until cooked as desired.
Finish & serve
Heat the reserved pot on medium-high. Add the noodles, mushrooms, chopped kimchi, demi-glace, vinegar, 2 tbsp butter (double for 4 portions) and ⅓ of the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. Add ½ the green tops of the scallions; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the noodles and broccolini between your plates. Top with the halibut. Garnish with the remaining green tops of the scallions. Serve the pear kimchi on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
