Monterey Bay Halibut Tempura
Locally Foraged
By Chef Kurt Chausse and Liz Chausse
California, how do I love thee? Let me count the ways…bounty, bounty, bounty. Everywhere I turn, something is growing, something is being harvested, people are laboring to bring us food. It’s like no other place I’ve ever lived.
As a classically trained Chef from New England, who spent most of his career in the Midwest, I find the sheer volume of fresh produce mind boggling. The diversity of products is so, so great, and the ability to cook fresh fish that was just harvested this morning…just tremendous!
The array of truly local produce can be seen at any one of the local farmers markets. We stopped by the downtown market on a Wednesday afternoon and were delighted to see it bustling (relative to current events and SIP orders) with people. Of course they were all wearing masks and keeping a 6ft distance between them. But just being there and seeing that this is still going on, that the fresh fruits and vegetables and flowers are still being harvested and brought to us, it was so reassuring. We felt a bit of normalcy as we wandered through the market and marveled at the cornucopia of fresh foods!!
And oh boy, did we see a lot!! From artichokes and halibut to oyster mushrooms and apricots, kiwis and calla lilies, all the different berries, cruciferous vegetables, citrus, citrus, citrus, pole beans, peas and sugar snaps, root veg…the list is endless. And the locally made products like balms and ointments, soaps and salves, teas and tinctures. So many wonderful goods made by our local artisans.
In the end, for our evening dinner we bought a crispy rotisserie chicken with potatoes that were roasted in the chicken fat…oh so good!! Some gorgeous greens, succulent sugar snaps, and the freshest piece of halibut we’ve seen since leaving New England! And we can’t forget the oranges. Little, lovely, tiny, sweet oranges that practically peeled themselves. (Our Chihuahua loves them too!)
We plan to write about the local food scene in Santa Cruz county, from farmers markets to gardening tips to restaurant reviews, bringing you information to help you eat better, love your food, know where it comes from, and how it gets to you. “We” meaning Chef Kurt Chausse, the culinary mastermind of this column, and his wife of 30 years, Liz Chausse, the writer in the family. We so look forward to being a part of the SLV Post family and to bringing you useful information about your food and your community! Below you will find the recipe of the week, made with the ingredients from the Downtown Farmers Market.
Enjoy!
Monterey Bay Halibut Tempura w/ butter braised cabbage, locally foraged veg salad, Meyer lemon ponzu, and oyster mushrooms.
Butter Braised Cabbage
½ head of green cabbage, very thinly sliced
½ stick good quality butter
¼ cup water
Salt & pepper
Melt butter in a saucepan, add sliced cabbage, and cook on low to medium heat, stirring often. Do NOT brown. Add water and cook on low until very tender. Season to taste. Set aside.
Ponzu Sauce
1 tbsp local honey
¼ cup soy sauce
2 tbsp water
1 tsp chile garlic
1 Meyer lemon, juice & zest
½ tsp cornstarch dissolved in 1 tbsp cold water
Mix all ingredients and set aside.
Tempura batter
½ cup pastry flour
½ cup corn starch
½ tsp baking powder
1 ½ cup soda water
Whisk together all ingredients and set aside.
Heat soybean oil to 425. Slice halibut into 1”x3” strips, coat in cornstarch, dip into batter, and fry until golden brown. Drain on paper towels.
We also tempura fried the oyster mushrooms and some green beans. You can do just about any veg you like.
Our locally foraged salad included pea shoots, asparagus, sugar snap peas, and micro greens. Yours can include whatever is fresh and available to you that day!
We plated the halibut on a bed of braised cabbage, drizzled with the ponzu, and garnished the plate with veg salad and oyster mushrooms.
