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