Pan Seared Halibut with Garlic Chive Spaetzle, Lobster and Fava Beans with a Wild Mushroom Veloute

Total Time:
1 hr 35 min
20 min
30 min
45 min

2 servings

  • Spaetzle:
  • 1 cup milk
  • 1 cup all-purpose flour
  • 5 whole eggs
  • 1 teaspoon ground nutmeg
  • Salt and freshly ground black pepper
  • 2 tablespoons minced garlic
  • Oil
  • Mushroom Veloute:
  • 2 tablespoons butter
  • 2 shallots
  • 1 cup mushrooms
  • 1 cup leek whites
  • 1 quart fish stock (chicken or vegetable will do)
  • 1 quart cream
  • Salt and freshly ground black pepper
  • Halibut:
  • 1 tablespoon extra-virgin olive oil
  • 1 (7-ounce) fillet halibut
  • 2 tablespoons butter, divided
  • 3 ounces spatzle
  • 2 tablespoons blanched fava beans
  • 2 ounces par-cooked lobster meat
  • 2 ounces mushroom veloute
  • Spaetzle:
  • Mix milk, flour, 5 whole eggs, nutmeg, 1 teaspoon of salt and freshly ground pepper and minced garlic until the dough forms. Allow to rest for 30 minutes. Over a pot of salted boiling water, pass the dough through a perforated pan or spaetzle maker. Once the dumplings float, strain out of the water and place them on a tray until room temperature. Moisten with a little oil and store for up to 2 days, refrigerated.

Mushroom Veloute:
  • In a pot place 2 tablespoons of butter, 2 shallots, 1 cup of leeks and 1 cup of mushrooms and cook over medium heat for 15 minutes. Then add the fish stock and reduce by half. Add your 1-quart of cream and reduce by another two thirds. Place in a blender until smooth and pass through a strainer. Adjust with salt and pepper.

  • You will need 2 pans for cooking and a small pot for your sauce. In a pan on medium-high heat, add the oil and allow 30 seconds to heat up. Then place the fillet of fish away from you in a pan so it doesn't splash you. While the fish is cooking, put the other pan on high heat, place half of the butter and allow to brown slightly. Once slightly brown add the spatzle and allow to cook for about 1 1/2 minutes. At this stage add the fava beans and lobster; allow to cook for no more than 2 minutes.

  • Your fish should be almost cooked by this point with a nice golden brown crust, flip and finish for 1 minute. Place the sauces on warm plates with the spatzle saute in the middle and the drained fish on top.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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