Alaskan Halibut with a Tagliatelle of Vegetables & Lemon-Herb Vinaigrette

Presented by: Chef Brian Scheehser | Trellis Restaurant, Kirkland

serves 4

Ingredients for Halibut

  • 4 6-ounce pieces fresh Alaskan halibut fillets
  • 1 teaspoon olive oil for searing
  • pea vines and fresh chive blossoms for garnish (optional)

Ingredients for Tagliatelle Vegetables

  • 3 stalks celery
  • 3 carrots
  • 1 leek, white and light green part only
  • 1 teaspoon olive oil
  • salt and pepper to taste

Ingredients for Lemon-Herb Vinaigrette

  • 1 medium shallot, peeled and finely diced, 1 teaspoon reserved
  • 1 teaspoon lemon zest
  • 2 teaspoons capers
  • salt and pepper to taste
  • 3 tablespoons fresh Italian parsley leaves, left whole or chopped
  • 2-1/2 tablespoons extra virgin olive oil
  • 1-1/4 tablespoons fresh lemon juice


On a mandoline, flat cut the celery and carrots into shoestrings. Cut leeks by hand on the diagonal.

In a small bowl, whisk lemon juice, olive oil, shallots, capers, and parsley. Add lemon zest and season to taste. Reserve at room temperature, for tossing vegetables and dressing salmon.

Season halibut with pepper. Turn heat source to medium-high heat; use a large sauté pan with 1 teaspoon olive oil. Taking caution, not to splash oil when putting halibut in pan, sear 2 to 3 minutes on each side until golden brown. Season the second side with salt, after the first side has browned.

Meanwhile, in another sauté pan, heat 1 teaspoon olive oil. Add reserved shallots, and saute prepared vegetables quickly, just until crisp-tender. Season with salt and pepper and serve at room temperature as a bed for the halibut.

Place halibut on top of vegetables; drizzle vinaigrette over the top of the halibut. Dust with fine salt and black pepper, garnish with a few pea vines and chive blossoms, and serve.


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