- 1/2 pound medium shrimp, shelled and deveined
- 1 large egg
- 5 tablespoons cold unsalted butter, cut into small cubes
- 1 teaspoon truffle oil
- Kosher salt and freshly ground white pepper
- 1 tablespoon canola oil
- Four 6-ounce skinless halibut fillets
- 1 pound thin asparagus, cut into 2-inch lengths
- 1 teaspoon sambal oelek
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
How to make this recipe
Preheat the oven to 400°. In a food processor, puree the shrimp with the egg until smooth. Add the butter, truffle oil, 1 teaspoon of salt and 1/4 teaspoon of white pepper and pulse until the butter is incorporated with small bits remaining.
In a large ovenproof nonstick skillet, heat the canola oil until shimmering. Season the halibut with salt and white pepper and spread each fillet with 1/4 cup of the shrimp mousse. Add the halibut to the skillet, mousse side down, and cook over moderately high heat until golden brown, about 2 minutes. Using a spatula, turn the fish over and transfer the skillet to the oven. Bake for about 8 minutes, until the fish is just white throughout.
Meanwhile, in a medium pot of simmering salted water, cook the asparagus over moderately high heat until tender, about 4 minutes. Drain the asparagus and rinse under cold running water; pat dry. In a medium bowl, toss the asparagus with the <em>sambal oelek</em>, lime juice and olive oil and season with salt and white pepper. Spoon the asparagus salad onto plates, top with the halibut and serve.
Zesty Grüner Veltliner.