Halibut Ceviche
This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.
This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.
We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.
We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.
Pan roasting at the simplest level is starting a food product in a hot pan on the stove-top and then finishing in the oven. In this video, we pan roast a piece of halibut to give it a great crust and a succulent texture. The number one key to this technique is to never peak at your crust side and trust your judgment.
This video will teach you how to fabricate fillets of halibut from a large side.