Halibut with Sauce “Gagnaire” and Roasted Whole Cauliflower

By Andrew Zimmern

n this episode of Wild Game Kitchen, I’m showcasing two different approaches to preparing pristine California halibut. First up, a Mediterranean-inspired dish of grilled halibut filets with a Spanish romesco sauce and caveman-style whole roasted cabbage, all resting on a bed of saffron-spiced labneh. Then, I’ll demonstrate a classic French technique with his salt-crusted halibut, where the whole fish is wrapped in kombu and encased in a salt and egg white crust, creating a natural oven that ensures perfectly moist, tender results. Served alongside a whole roasted cauliflower and a rich cream sauce inspired by French master Pierre Gagnaire, these recipes prove that simple, thoughtful techniques can elevate this prized fish to new heights.

Andrew Zimmern makes salt crusted halibut on Wild Game Kitchen.

Salt Crusted California Halibut

Ingredients

5 linear feet kombu, rehydrated in warm water
12 egg whites (about 2 cups)
12 cups kosher salt
1 whole California halibut, about 10-12 pounds
8 fresh rosemary sprigs
1 lemon, sliced
Whole Roasted Cauliflower, for serving (recipe below)
Sauce Gagnaire, for serving (recipe below)

Instructions

Prepare a grill or fire pit to cook the halibut in a ring fire. I am going to bake the entire fish in salt on a sheet tray in my fire pit surrounded by coals.

Rehydrate several linear feet of kombu in a bucket of warm water for an hour, or until pliable and rehydrated. Drain and reserve.

In a large mixing bowl, combine the egg whites and salt.

Take a whole or half sheet tray large enough to hold the fish and line it with parchment paper. Wash and dry the fish very well. If you need to, cut the head and tail off of the fish so it fits on the sheet tray.

Place 4 rosemary sprigs underneath the fish, and 4 rosemary sprigs on top. Top with lemon slices. Wrap the fish in the kombu.

Gently pack the salt and egg white mixture about ½-inch thick uniformly around the fish until it is completely covered. Lay it in the bottom of your grill, surrounded by coals. Place an oven thermometer next to the fish and keep the coals flowing maintaining a temperature of about 400 degrees.

Andrew Zimmern Recipe Salt Crusted Halibut

Count on cooking the halibut for about an hour for a 10-13 pound fish (or 2 hours for a 15-20 pound fish, if you have a larger one).

Using a hammer or back of knife, gently crack the salt crust and remove. Remove the seaweed.

Carefully place a portion of fish on each plate, nestle some cauliflower next to the fish. Garnish with the sauce.

Whole Roasted Cauliflower

1 medium head cauliflower
Olive oil
Salt
1 stick salted butter
12 sage leaves
3 tablespoons capers
Zest of 1 lemon

Rub the cauliflower with oil, season well with the salt. Roast suspended over the coals in your grill or firepit and roast for 90-120 minutes, or until tender.

Meanwhile, melt the butter in a small saucepan and cook until nut brown. Add the sage leaves, cook briefly. Add the capers and remove from the heat. Stir in the lemon zest. Reserve.

Cut the cauliflower into florets, serve with the fish drizzled with the browned butter and capers.

Sauce Gagnaire

2 tablespoons tomato paste
2 tablespoons Dijon Mustard
1 cup white wine
1 cup cream
4 tablespoons butter
Juice of 1 lemon

In a saucepan, combine the tomato paste and mustard. Cook, stirring, until the mixture starts to darken. Pour in the wine, and reduce it to a glaze, about 10 minutes, whisking frequently. Add the cream. Cook until rich and thickened. Whisk in the butter off the heat. Season with salt, white pepper and lemon juice.