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