Slow Baked Halibut, Rainbow Quinoa, Roasted Beets, Spinach & Saffron Beurre Blanc

Name: Slow Baked Halibut, Rainbow Quinoa, Roasted Beets, Spinach & Saffron Beurre Blanc
Cuisine: American
Ingredients: ½ cup white quinoa; 2 cups water, divided; ½ cup red quinoa; 4 tablespoons kosher salt, or to taste; 1 pound unsalted butter; 30 Spanish saffron threads; 8 cups fish stock; 3 cups white wine; 1 cup shallots, thinly sliced; 1 tablespoon extra-virgin olive oil; 1 teaspoon kosher salt; ½ cup extra-virgin olive oil; ½ cup white wine vinegar; Extra-virgin olive oil, as needed; Kosher salt, to taste; 1 bunch baby chioggia beets; 1 bunch baby golden beets; 1 bunch baby red beets; 1 tablespoon kosher salt, divided; Slow Baked Halibut (2 fillets); 4 ounces Saffron Beurre Blanc; 2 portions; 3 color Beets; 2 portions mixed Quinoa; White Wine Vinaigrette, to taste; 2 tablespoons water; Mâche leaves, as needed; 2 tablespoons extra-virgin olive oil; 2 cups spinach; 2, 6-ounce Alaskan halibut filets

Preparation info

Yield:
2
servings

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

For the Quinoa

½ cup red quinoa
½ cup white quinoa
2 cups

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

For the Quinoa

In 2 small saucepots, add the red and white quinoa separately using a 2 to 1 H20 to grain ratio. 1 cup water and ½ cup quinoa in each. Add the kosher salt t