Savor & Swirl: Pan Roasted Halibut with Summer Succotash Lemon Chablis Emulsion

Executive Chef Chris Lewis, Iron Bridge Wine Co., reflects:

I chose this dish because it reminds me of summer. Fresh local corn, tomatoes, English peas — all very vibrant just like summer. The drink plays up the sweetness of the vegetables and the lemon.

•    5 ounces halibut
•    1 ear corn
•    1 Heirloom tomato, diced
•    3 ounces English peas
•    4 each Fingerling potatoes
•    2 tablespoons vegetable oil
•    1 tablespoon unsalted butter

1. Place ear of corn in oven at 450 degrees until the husk is golden brown.
Allow corn to cool. Cut the corn away from the cob.
2. Slice potatoes, coat with oil and roast in oven until golden brown and tender.
3. Mix tomato, corn and English peas. (Add any other fresh vegetables you wish. Asparagus is a nice addition.)
4. Heat oil in pan until it begins to lightly smoke. Add halibut filet or any other white fish filet.
5. Get a good sear on the fish, then place in 450-degree oven for 4-6 minutes.
6. Take fish out of the oven, flip over and add 1 tablespoon of butter to the pan.
Add succotash mixture to pan and season with salt and pepper.  

Lemon Emulsion
•    1 1/2 bulb garlic
•    3 shallot
•    1 leek
•    3 quarts Chablis
•    ½ pint heavy cream
•    1 ½ pounds butter
•    2 each lemon juice
Rough chop all ingredients and add with white wine to a pot. Reduce by half. Add heavy cream, then whisk in butter and lemon juice. Season with salt.     

Gin Hynson
•    1 ounce Toschi Lemoncello
•    1 ounce Anchor Distilling Co.’s Junipero gin
•    1 ounce Domaine Pierre Desroches 2010 Pouilly-Fuisse
•    Roselle (hibiscus tincture)
•    3 mint leaves
•    Orange twist
In a fine strainer pulverize mint leaves using a muddler (a bartender’s tool, used like a pestle to mash) and set aside. Pour Lemoncello, gin and Pouilly-Fuisse into an empty shaker tin, and add about ten drops of Roselle. Do a dry shake to combine ingredients, then add ice to chill. Strain through mint leaves into chilled cocktail glass. Garnish with orange twist.

About Chef Lewis
Chef Chris Lewis graduated from the Pennsylvania Culinary Art Program in 1999. He completed his externship at the Milton Inn in Sparks, Md., later becoming its sous-chef. In order to expand his knowledge of various cuisines, Lewis worked as sous-chef at Linwoods as well as executive chef at The Brass Elephant. After his time at The Brass Elephant, he moved on to the Washington, D.C., restaurant scene, working at 701 Restaurant and Againn Tavern. Chef Lewis joined Iron Bridge Wine Co. in 2011, and his love of food is evident in his unique use of local ingredients and “from scratch” philosophy.

About Iron Bridge Wine Co.
10435 Route 108, Columbia


Monday-Saturday: Lunch, 11 a.m.-2 p.m.
Sunday: Dinner all day, noon-9 p.m.
Monday-Thursday: Dinner, 5-10 p.m.
Friday-Saturday: Dinner, 5-11 p.m.
Bar closes one hour later: Monday-Thursday, 11 p.m.; Friday-Saturday, midnight; Sunday, 10 p.m. 

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