Springtime may arrive a few weeks later in higher elevation areas of the Island, but for Chef Josh Gonneau of the Youbou Bar and Grill, spring provides inspiration and a sense of energy when it comes to his menu. 

“Green peas are my favourite farmers’ market spring veggie and I’ve loved rhubarb since I was a kid back home—rhubarb is an underutilized culinary ingredient. I find that usually things that are in season at the same time—such as halibut, green peas and rhubarb—taste great together.” 
 

GREEN PEA ARANCINI

Ingredients

½ cup arborio rice 
2 cups vegetable stock
¼ cup yellow onion, diced small 
Splash white wine 
1 Tbsp butter 
½ cup fresh green peas, blanched and coarsely chopped 
4 Tbsp Grana Padano cheese, grated 
Zest of half a lemon
Salt and cracked pepper to taste 
1 cup unbleached all purpose flour
2 eggs, beaten
2 cups panko crumbs (seasoned with 1 Tbsp salt)
Canola oil for frying (175C)

Method

Sauté onion in one tablespoon of butter with a dash of salt until slightly translucent. Add arborio rice and increase heat to medium, cooking for a few minutes to “toast” the rice.

Add white wine and then, for 15 minutes, continue to cook, stirring constantly while slowly adding vegetable stock about ¼ cup at a time—waiting until it is absorbed each time before adding more. 

After 15 minutes, add remaining stock and green peas, and cook for three more minutes (18 minutes in total) so that all the liquid is absorbed. Remove from heat. 

Add Grana Padano, lemon zest, salt and cracked pepper to taste. Spread on a tray and cool to fridge temperature (drying it out makes it easier to roll). Once cooled, form small balls with your hand, approx. 20g each.

For each rice ball, dip in flour, egg, and then bread crumbs.  Chill for up to one day in advance.

Follow deep fryer instructions or use enough oil in a deep pan to cover rice balls. Fry until deep golden brown.

HALIBUT CHEEKS 

Ingredients

16–20 halibut cheeks
2 Tbsp sea salt 
2 Tbsp fennel seed
1½  tsp coriander seed 
2 bay leaves
Pinch of chili flakes 
3 Tbsp olive oil 
¼ cup unsalted butter

Brown Butter: heat ¼ cup butter on medium until just beginning to brown, remove immediately and keep warm. Skim surface or strain to remove solids.

Seasoning: crush salt and spices together with mortar and pestle, and season halibut cheeks generously with the mixture.

Heat stainless or cast iron on medium-low heat and then add olive oil. Increase heat to medium before adding halibut. Do not not shake the pan, but instead allow a sear or small crust to form before flipping. Add a few tablespoons of brown butter to the pan and continue to baste the halibut cheeks until just cooked through (approx. 4 minutes).
 

MAPLE POACHED RHUBARB 

Ingredients

1 cup rhubarb, diced small
1 cup maple syrup
1 Tbsp fennel seed, toasted

Bring maple syrup and toasted fennel seeds to a simmer in saucepan over low heat. Add rhubarb until softened slightly, keeping some texture. 

SERVING SUGGESTION

Serve 3 arancini balls with 4 or 5 halibut cheeks on each plate — place poached rhubarb in several random places on the plate, and finish with brown butter drizzled over the halibut.