Andouille-crusted Alaskan Halibut
In this issue’s “Dining Out,” Chef Dan Van Rite from Milwaukee’s Hinterland Erie Street Gastropub shares his recipe for sautéed vegetables and andouille sauté with red hot butter sauce and chive aioli garnishes.
ANDOUILLE CRUST:
1 1/2 cup olive oil
1/2 large yellow onion, diced
2 tablespoons minced garlic
1/4 cup andouille sausage, cubed
2 tablespoons smoked paprika
1 pound panko bread crumbs
2 tablespoons kosher salt
In a large heavy-bottomed saucepot combine oil, onion, garlic, and andouille sausage. On low heat, simmer until the sausage is dark brown. Remove from heat and let cool to room temperature. Place in a blender and blend until fully puréed. Place sausage purée, smoked paprika, panko bread crumbs, and kosher salt in a mixer. Using the paddle attachment, mix on low until fully incorporated. The andouille crust will keep well in an airtight container in the refrigerator for up to one week or in the freezer for up to a month.
HALIBUT FILLETS:
8 (6 oz.) Alaskan halibut fillets,
skin and bones removed
soybean oil
sea salt
pepper
Preheat oven to 350 degrees. Heat 4 sauté pans on medium heat. While pans are heating, toss fish with desired amount of soybean oil, sea salt, and pepper. When sauté pans are hot, place two pieces of fish in each pan with the skin side up. When the edges turn golden brown (about 4 minutes) flip over and top with andouille crust. Place in a 350-degree oven for about seven minutes or until cooked through.
TO ASSEMBLE:
Pour 2 ounces of red hot butter sauce, spread out, and 1 ounce of chive aioli on each plate. Place vegetable sauté in the center of each plate, about 5 ounces. Place fish on top of the vegetables and garnish with peashoots and dehydrated heirloom tomatoes. Serves 8.