Ingredients
- 2 halibut fillets 6 oz each
- 2 cups extra virgin olive oil
- kosher salt
- black pepper
- 1 chives large bunch trimmed chives
- 1 cup avocado oil
- 1 asparagus bunch asparagus - woody ends removed
- 1 tablespoon Avocado oil neutral oil
- 2 teaspoon champagne vinegar
- 2 teaspoon lemon zest divided
- 3 tablespoon unsalted butter
- ½ cup panko breadcrumbs
- sea salt flaky salt
Method
- Bring a small pot of water to a boil and prepare an ice bath.
- Blanch chives for 10 – 15 seconds until bright green, then transfer immediately to the ice bath.
- Drain and squeeze completely dry.
- Blend with avocado oil on high until smooth.
- Strain through a fine mesh strainer or coffee filter until clear and vivid green. Set aside.
- Melt butter in a pan over medium heat and cook until deep golden brown and nutty.
- Add panko and toast, stirring, until evenly golden and crisp.
- Remove from heat and fold in 1 teaspoon lemon zest and a pinch of salt.
- Spread on a plate to cool completely.
- Heat a cast iron skillet over high heat until very hot.
- Toss asparagus with neutral oil and season with salt.
- Add to the pan and cook without moving until deeply charred in spots.
- Turn and cook until just tender but still firm inside.
- Remove from heat and immediately toss with champagne vinegar and remaining 1 teaspoon lemon zest.
- Heat olive oil in a saucepan to 140 – 150°F.
- Season halibut with salt and pepper and fully submerge in the oil.
- Poach gently for 15 – 20 minutes until internal temperature reaches 125 – 128°F.
- Remove from oil and let rest briefly.
- Spoon a pool of chive oil onto the plate.
- Place halibut slightly off-center.
- Lean asparagus alongside the fish.
- Lightly dust the top of the halibut with breadcrumbs.
- Finish with flaky salt.
Keep chive oil refrigerated and use within 2 – 3 days for best color and flavor.