Halibut citrus emulsion

Credit: Angie Mosier

The simplicity of these ingredients creates surprisingly complex flavors. The combination of the olive oil, citrus juice, and red miso makes a rich yet acidic sauce that compliments the halibut.

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Step 1: Potato-fennel purée

In a pot of salted water, bring the potatoes to a boil, then reduce to a simmer, and cook util tender, about 30 minutes. Drain the potatoes and set aside to let cool slightly. Meanwhile, bring the milk to a boil in a saucepan; remove from heat, cover, and set aside.

Peel the potatoes and pass them through a food mill into a saucepan set over low heat. Working in batches, vigorously stir in the butter until the mixture is creamy. Whisk in the warmed milk and fennel juice, season with salt, and set aside.

This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits

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