Maine Halibut Filet “Aux Aromates” with Green Asparagus, Provençal Herbs & Chicken Jus

Serves 8

Ingredients
8 Six oz Halibut Filets
16 Jumbo Green Asparagus
4 oz Tomatoes, cubed
2 oz Capers
2 oz Black Olives, chopped
2 Tbsp Shallot, chopped
1 Tbsp fresh Thyme, chopped
1 Tbsp fresh Rosemary, chopped
6 oz Extra Virgin Olive Oil
2 cup Chicken Jus
2 oz Butter
Salt & pepper

Cook the green asparagus in salted boiling water. Refresh, thinly slice and reserve.

In a mixing bowl add tomatoes, capers, black olives, shallots, thyme, rosemary and 2 oz. olive oil. Season with salt and pepper to taste

Season the Halibut filet with salt and pepper. Sear the filet in a Teflon pan with 1 oz. of olive oil until golden brown on each side, then remove from pan.

In the same pan, add the chicken jus and reduce until syrupy. Once reduced, add the butter to sauce.

In the center of the plate place the sliced asparagus side by side. Place the Halibut filet on top and top with the mixed aromatics. Gently pour the chicken jus around the asparagus. Decorate with a tuile or potato chip, stick of rosemary and fresh thyme.

Biltmore Executive Chef Philippe Ruiz