Continuing our fascination with the Four Seasons Resort – see our last post on the Four Seasons Resort in Langkawi, Malaysia. Here is another scintillating recipe from the Biltmore Santa Barbara Four Seasons Resort: Tangerine Roasted Local Halibut with purple artichokes, baby beans, lemon cucumber dill vinaigrette, and avocado purée. Go ahead – dive in and get a taste of what it would be like to wine and dine at this enticing California resort.
Tangerine Roasted Local Halibut with Purple Artichokes
Four Seasons Resort The Biltmore Santa Barbara
Serves: 4
Ingredients for the Avocado Puree
- 1 avocado, halved, pit and skin removed
- 1 lemon, juiced
- 3 tbsp (45 ml) crème fraiche
- Salt and black pepper, to taste
- Sparkling water, to taste
Method: Place all ingredients in a bar blender and blend until well emulsified. Thin with water if needed. Set aside.
Ingredients for the Vinaigrette:
- ¼ cup (60 ml) sherry vinegar
- ½ cup (125 ml) extra-Virgin olive oil
- ½ tbsp (7 ml) Dijion mustard
- 1 medium-sized lemon
- cucumber, finely diced
- 3 sprigs fresh dill, roughly chopped
- Salt, to taste
Method:
- Whisk the salt with vinegar in a mixing bowl until dissolved.
- Add oil, Dijion mustard, then the cucumber and dill, and mix. Set aside.
Ingredients for the Beans and Artichokes:
- 8 baby purple artichokes, cleaned, halved and thinly shaved
- 1 lemon, juiced
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 cup (250 ml) purple baby beans (or green beans, if not available)
Method:
- Mix the artichokes with the lemon juice and olive oil.
- Boil the beans in water for about two minutes, then shock in an ice bath.
- Strain the beans, pat dry and mix with the artichokes. Set aside.
Ingredients for the Halibut:
- 2 tangerines
- 4, 5 oz (150 g) pieces fresh halibut
- ¼ cup (60 ml) extra-virgin olive oil
- Salt, to taste
Method:
- Remove the peel from the tangerines with a potato peeler and set aside. Halve and squeeze out the juice. Set aside.
- Heat the oil in a sauté pan, add halibut, tangerine peel and season with salt.
- Cook the fish three to four minutes on each side. After turning over the fish, season the other side. Remove from the pan and set aside.
To Serve:
- Add the tangerine juice to the cucumber vinaigrette, mix well.
- Spoon the avocado purée onto the plate, top with the artichoke and bean salad.
- Place the halibut on top and drizzle the cucumber vinaigrette on the fish and around. Serve immediately. Enjoy!
Four Seasons Resort The Biltmore Santa Barbara
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