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  • Writer's pictureMarissa Bialecki

Halibut with Keizer Blue | Capital Chefs: Teddy Folkman of Granville Moore’s (Part 2)

Updated: Dec 25, 2018

I know winter is winding down, but we still have the second half of March to go which I’m betting will bring some slightly colder days. This dish with the root vegetables and the light, creamy sauce is pretty much perfect for this in-between season. Below you’ll find the recipe for Teddy Folkman’s Halibut with Keizer Blue.

Since this dish involves cooking with alcohol, allow me to remind you that adding alcohol to a hot pan results in a quick flare of fire. Don’t stick your face over the pan, keep the kids a safe distance back and have a fire extinguisher on hand if you really mess things up. I recommend practicing that one a few times before you try to make this and impress the neighbors with your en flambé skills. According to Teddy, you can find the beer he uses at liquor stores around the District that carry smaller import/craft beer selections. You might also check Whole Foods. The Keizer Blue brew is sweet and perfect for an after dinner drink with this meal.

Teddy Folkman's Halibut with Keizer Blue

Serves 2

Ingredients: Two 6 oz pieces Halibut or grouper 1 Rutabega, half-inch diced and blanched until tender 1 Parsnip, half-inch diced and blanched until tender 1 Carrot, half-inch diced and blanched until tender 1 Turnip, half-inch diced and blanched until tender 1 Vanilla Bean 2 Cloves Garlic, smashed 1 Shallot, sliced 1/2 cup  Gouden Carolus Cuvee Van De Keizer Blue (no exact matches but can be substituted Old Rasputin Imperial Stout or Anderson Valley Winter Solstice) 1/2 cup  Heavy Cream Clarified butter – enough for cooking (often sold as “ghee” in the international food/Indian section of your super market)

Instructions: 1. Blanch the root vegetables separately in boiling water until tender. Immediately shock in ice water to stop cooking process 2. Heat a sauté pan to medium high and add in clarified butter. 3. Pat fish dry with towel and season with salt and pepper 4. When the fat just starts to smoke, add in the fish, skin side down 5. Reduce heat to medium and gently press on the fish ensuring the contact of the skin to the fat. 6. Cook for about 3 minutes or until skin is golden brown 7. Flip fish and remove from pan and set aside. 8. Add garlic and shallots to pan and return to medium heat 9. Split vanilla bean and add into the pan. 10. When garlic and shallots are translucent, add in beer and cream, reduce by half and strain sauce. 11. In a new pan, add strained sauce, root vegetables, vanilla bean and fish, flesh side down. 12. Simmer for 3-4 minutes, poaching the flesh side of the fish and finishing the cooking of the vegetables. 13. Serve in a deep plate and garnish with fried spinach.



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