"Jennifer Martiné"
Mark Liberman's Halibut with Braised & Raw Radishes, Sunflower Seeds, Calamari & Citrus
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Halibut with Braised & Raw Radishes, Sunflower Seeds, Calamari & Citrus

AQ Restaurant & Bar, San Francisco, Mark Liberman / June 2012

For 4 servings

Braised radishes:
• 2 Tbsps. extra-virgin olive oil
• 2 shallots, thinly sliced
• 3 cloves garlic, thinly sliced
• 8 French breakfast radishes, trimmed
• 4 Easter egg radishes, trimmed
• 1 cup filtered water
• 1/2 cup mirin
• 3 Tbsps. salted capers, rinsed
• kosher salt

Heat oil in small saucepan over medium-high heat; add shallots and garlic; cook, stirring, until shallots and garlic are translucent; add radishes; stir until glazed with onion mixture; add water, mirin, and capers; cover saucepan with parchment paper round; reduce heat to medium; cook until radishes are tender; remove from heat; season; cover with a lid; reserve.

Sunflower seeds:
• 1 cup sunflower seeds, lightly toasted
• 3 cups filtered water
• kosher salt
• 2 Tbsps. extra-virgin olive oil

Reserve 3 Tbsps. sunflower seeds for garnish; bring remaining sunflower seeds and water to a boil in small saucepan; season; cook until very soft (about 45 minutes); remove from heat; strain through fine chinois into a bowl; place seeds in a blender; add oil; add some cooking liquid to adjust consistency if needed; place in pastry bag fitted with small round tip; reserve.

Calamari:
• 12 squid bodies, cleaned
• 24 leaves wild arugula
• kosher salt
• 3 Tbsps. olive oil
• 6 squid tentacles, cleaned

Heat griddle or plancha until hot; stuff squid with arugula; season; place in a bowl; add oil; toss to coat; cook on plancha until charred, adding tentacles for final minute; remove both from heat; place on serving platter; reserve (keep warm).

Citrus black death:
• 1/4 cup extra-virgin olive oil
• 1 cup maitake mushrooms
• 1/4 cup shallots, thinly sliced
• 1 clove garlic, finely chopped
• 4 oranges, zested and juiced
• 4 lemons, zested and juiced
• 3 Tbsps. squid ink
• kosher salt

  1. Heat oil in a skillet set over medium-high heat; add mush­rooms; cook 4 minutes; stir in shallots and garlic; reduce heat to medium; add zests and juices; cook, stirring occasionally, until pan is almost dry; remove from heat; stir in squid ink.

  2. Puree in a blender until smooth; pass through fine chinois into a bowl; season; cool; cover; reserve.

Assembly:
• 3 Tbsps. olive oil
• kosher salt
• 4  5-oz. fillets skinless
• Alaskan halibut
• 8 Tbsps. unsalted
• butter
• 12 slices shaved icicle radishes
• 12 julienned slices
• preserved Meyer lemon
• Argumato orange
• extra-virgin olive oil
• 4 miner’s lettuce leaves
• 4 leaves wood sorrel

  1. Heat oven to 350°F.

  2. Heat olive oil in sauté pan set over high heat; lightly season halibut; cook skin-side down 3 minutes; add butter; baste with butter; place in the oven; pan-roast until just cooked through (4 to 5 minutes); remove from oven; reserve (keep warm).

  3. To serve, smear citrus black death down center of each plate with offset spatula; pipe 4 to 5 dots sunflower seed puree around; sprinkle with reserved seeds; place icicle radishes and lemon in small bowl; drizzle with orange oil; toss to coat; place a halibut fillet on one side of each plate; place 3 small mounds of salad on each plate; scatter braised radishes, squid, lettuce, and wood sor­rel in groups around plate; drizzle with olive oil.

What to drink: Jean et Sebastien Dauvissat Montmains Chablis Pre­mier Cru 2007