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

Ingredients

• 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

Instructions

1. 1
   On a mandoline, flat cut the celery and carrots into shoestrings. Cut leeks by hand on the diagonal.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.