Smoked Halibut with Caramelized Carrots and Turmeric Hollandaise

Ingredients:

Smoked Halibut
Halibut
2 Tbs Salt
2 Tbs Brown Sugar
2 Tbs White Sugar

Caramelized Carrots:
 1 lb Carrots
 2 Tbs Truffle Mustard
 1 Tbs Cup Maple Syrup
2 Tbs Butter

​Turmeric Hollandaise
4 egg yolks
1 Tbs freshly squeezed lemon juice
 1/2 cup unsalted butter, melted
Pinch cayenne
Pinch salt Salt
2 tsp Turmeric Powder

A lightly smoked halibut with just a kiss of smoke and beautiful translucent and flaky fillets marries perfectly with a light turmeric hollandaise and some mustard-tossed and caramelized carrots. The White Alba Truffle and Chablis mustard from Maille  taht we used in this recipe really elevates this dish.

Make a fish brine by combining the two kinds of sugar and salt. Pack the halibut in the mix and refrigerate for 10 minutes. Rinse well. Alternatively mix two Tbs of Brine with one cup of water, and let the fish sit covered in the brine for about 30 minutes.

Set smoker for 225 degrees and use a light wood like alder. You can also use peach, cherry or pecan for a mild smoke flavor.  If you want to, you can cedar-plank smoke the halibut as well. Smoke for 30 minutes or until the internal temperature reaches 140.

Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water.  Continue to whisk rapidly. Be careful not to let the eggs get too hot.  Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt and turmeric.

Whisk together the mustard, maple syrup, and olive oil. Slice the carrots in half. Place the carrot in a sauté pan over medium high heat. Fill the pan with water up to half the height of the carrots. Add butter. Let the water reduce and when completely gone let the carrots sear for a couple of minutes. Add dressing and let caramelize for an additional minute.