Maria Hines

Sustainability Award
Sponsored by:

Alaska Seafood


Sustainability Award: Chef Maria Hines
Tilth | Seattle

Sous Vide Wild Alaskan Halibut with Cranberry Beans, Lacinato Kale, and Preserved Lemon
Chef Maria Hines of Tilth – Seattle, WA
Adapted by
February 2009

Yield: 4 Servings


    Preserved Lemon:

  • 1 lemon 
  • ½ cup white wine vinegar
  • ½ cup salt
  • ½ cup sugar
  • 1 bay leaf
  • 2 clove
  • 5 peppercorns
  • 8 fennel seeds
  • 2 teaspoons allspice

    Cranberry Beans:
  • 1 pound cranberry beans
  • 1 carrot
  • 1 celery stalk
  • ½ onion
  • ¼ cup salt, plus more to taste
  • Squeeze of lemon juice
  • 1 teaspoon red wine vinegar
  • Pepper

  • 4 4-5 ounce halibut fillets
  • Salt
  • Pepper
  • 1 tablespoon olive oil
  • Pinch of freshly grated lemon zest


  • 1 tablespoon butter
  • ½ shallot, finely chopped
  • 1 clove garlic, minced
  • 12 leaves Lacinato kale, chopped
  • Squeeze of lemon juice

    Lemon Foam:

  • 1 cup skim milk
  • Salt
  • Zest of ½ lemon

    Preserved Lemon Vinaigrette
  • 1 tablespoon chopped chive
  • Olive oil
  • 1 tablespoon lemon juice


For the Preserved Lemon:
Bring water to boil in small pot. Add the lemon and cook for 5 minutes. With a sharp knife cut the lemon 4 times going into but not through lemon. In a pot bring white wine vinegar, salt, sugar, aromatics, and water to a boil. Cook the lemon for another 10 minutes. Transfer lemon and all liquids to a glass jar with tight-fitting lid and refrigerate for 10 days.

For the Cranberry Beans:
Soak beans overnight in water, draining the next day. In a medium pot add the beans with 3 times the amount of water. Add the carrot, celery, and onion. Cook over low heat until beans are tender. Add the salt and allow beans to cool. Once cooled, remove 2 cups cooked beans and reserve for use with the halibut. Blend 1 cup of the beans, lemon juice, and red wine vinegar. Puree until smooth, adding water as needed. Season with salt and pepper.

For the Halibut:
Season halibut with salt, pepper, olive oil, and a pinch of lemon zest. Vacuum pack in a plastic bag, or seal in a Ziploc bag, and remove all air. Cook at 122º F for 12 minutes.

For the Kale:
In a sauté pan, add a pat of butter, shallot, and garlic. Add the kale and reserved cranberry beans and cook to desired doneness. Deglaze the pan with water and a small squeeze of lemon juice.

For the Lemon Foam:
Heat the milk to 108º F. Mix in salt and lemon zest. Froth until you get a nice foam.

For the Preserved Lemon Vinaigrette:
Remove the preserved lemon from the refrigerator and cut away the fruit and pith, leaving only the yellow zest. Brunoise the zest and mix well with chives and lemon juice. Stir in olive oil until desired consistency and flavor is reached.

To Assemble and Serve:
Place cranberry bean and kale mixture on a plate and set halibut on top. Spoon the cranberry bean puree on the plate. Drizzle preserved lemon vinaigrette over the puree and fish. To finish, place foam on top of halibut.




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   Published: February 2009