Halibut Carpaccio Recipe

ingredients

4 golden beets, trimmed and scrubbed
4 chioggia beets, trimmed
2 tablespoons vegetable oil
salt
ground white pepper
1 shallot, peeled and minced
1/2 cup extra virgin olive oil
1 Meyer or regular lemon, juiced
1/4 cup chopped fresh chervil, plus
8 fresh chervil sprigs, for garnish
1 tablespoon minced chives
1 1/2 pound sashimi-quality halibut steak, well chilled
2 ounces paddlefish caviar

directions

Heat oven to 375 degrees F.

Place gold and Chioggia beets on a baking sheet. Rub with vegetable oil, and season well with salt and pepper.

Bake until beets are soft in center when pierced with a knife, 45 minutes to 1 hour. Remove from oven, and allow to cool.

Peel beets, and cut into fine dice. Place in a mixing bowl, and add shallots and olive oil. Mix well, and season to taste with salt and pepper. Add lemon juice, chopped chervil and chives, and toss to mix.

Slice halibut crosswise into slices 1/8-inch thick. Place equal portions on each chilled plate, fanning thin slices across plate. Season with salt and pepper to taste.

Gently fold caviar into beet mixture, and adjust salt and pepper as needed. Spoon beet mixture over halibut, covering entire surface of fish. Garnish with sprigs of chervil, and serve.

nutrition data

Nutritional data has not been calculated yet.