Pan-seared Halibut w/ Pickled Strawberries + Fermented Blueberry Quinoa

Ingredients

Fermented Blueberries

• 1 1/2 lbs California Giant blueberries 
• 1/2 oz non-iodized salt 

Spicy Pickled Strawberries

• 16 oz. California Giant strawberries, sliced into 1/8^th inch rings 
• 1 tbsp serrano chile, large, sliced very thin
• 2 tsp chives, fresh, minced 
• 1 tsp mustard seed 
• 2/3 cup water 
• 1 1/2 cups white balsamic vinegar
• 1/2 cup sugar
• 1/2 tsp kosher salt 

Fermented Blueberry Bacon Fried Quinoa

• 1 cup dry white quinoa
• 1 3/4 cups water
• 8 oz bacon, small dice 
• 1 tsp garlic, minced
• 1 tsp ginger, fresh, minced
• 1 tsp sambal oelek
• 1 tbsp soy sauce 
• 2 tbsp green onion, sliced thinly on bias
• 1 1/2 cup fermented blueberries
• salt and pepper to taste

Blackberry Mushroom Saute

• 2 tbsp butter, unsalted 
• 2 oz leeks, 1/8 inch slices 
• 6 oz cremini mushrooms, halved or quartered
• 6 oz button mushrooms, whole
• 8 oz California Giant blackberries
• 2 tbsp flat leaf parsley, chiffonade
• salt and pepper to taste

Pan Seared Pacific Halibut

• 3 tbsp grapeseed oil
• 1 1/2 lbs sustainable pacific halibut fillets
• salt and pepper to taste

Directions

Fermented Blueberries

• Place the blueberries and salt in a vacuum sealed bag, toss lightly and thoroughly to mix.
• Do your best to arrange the berries in a single layer, then seal the bag on maximum suction. Be GENTLE!
• Be sure to seal the bag as close to the opening as possible, leaving at least 3 inches of headroom that will allow you to cut open the bag to vent any gas that accumulates and then reseal it.
• Ferment the blueberries at room temperature for 7 days, or at warmer temperature (around 82 degrees F) for 4 to 5 days.
• If bag balloons up during fermentation, you will need to “burp” the bag and reseal it.
• Once the blueberries have reached the desired level of sourness, remove them from the bag, strain the juice and store in the refrigerator.

Spicy Pickled Strawberries

• Bring vinegar, sugar, salt and mustard seeds to a boil, reduce to a simmer for 2 – 3 minutes and whisk until sugar and salt are dissolved, allow to cool for 8-10 minutes (can be placed into refrigerator to expedite process).
• Place strawberries, serrano and chives into a glass or heat-proof container.
• Pour pickling liquid over strawberries and other ingredients.
• Refrigerate, uncovered until mixture is completely cool. Can be made up to 2 days in advance. Cover when completely cooled.

Fermented Blueberry Bacon Fried Quinoa

• Bring water, quinoa and a pinch of salt to boil, reduce to simmer, cover.
• Continue to simmer for 12 – 15 minutes. Let stand for 5 minutes.
• While quinoa is cooking, place bacon in saute pan over medium heat and slowly render fat until bacon is cooked but not completely crispy. Drain most fat, reserving 1 tbsp for fried quinoa.
• When quinoa is finished, fluff with fork.
• Add garlic and ginger, saute for 30 sec.
• Add sambal oelek, saute for 30 sec.
• Add quinoa and pan fry, season with salt and pepper (be gentle with the salt, as fermented blueberries will add additional salt as well).
• Add soy sauce and continue to saute for 30 sec.
• Immediately before service, add fermented blueberries, then green onions, toss to mix.

Blackberry Mushroom Saute

• Preheat oven to 375 degrees F.
• Heat butter in saute pan over medium heat.
• Add leeks, season with s and p, saute for 3-4 minutes until translucent.
• Add mushrooms, season with salt and pepper, saute for 3-4 minutes until softened.
• Add blackberries, season with salt and pepper.
• Place saute pan in oven for 4-5 minutes to ensure that mushrooms are cooked through and blackberries are lightly roasted.
• Immediately before service, add parsley, toss, check for seasoning.

Pan Seared Pacific Halibut

• Using a sharp knife, cut halibut loin into four 4.5-5 oz portions.
• Thoroughly pat both sides of each halibut filet with paper towels to ensure all extra moisture is absorbed.
• Season each fillet with salt and pepper.
• Heat oil in non-stick saute pan over medium high heat.
• Sear Halibut on one side until desired sear is achieved, flip over and cook until fish reaches internal temperature of 145 degrees F. Do not overcook.

Chef Sam Blackburn