Wild Pacific Halibut Pappardelle with Saffron cream & pistachio

Wild Pacific Halibut Pappardelle with Saffron cream & pistachio

Halibut 8oz

Pappardelle 4 balls

Cream 300ml

Shallots 1pc diced

Garlic 2 cloves sliced

Saffron 2 pinches

Vermouth 100ml

Butter 2 Tbsp

Toasted pistachios 3 Tbsp

· Prepare the Pasta Water
Bring a large pot of generously salted water to a rolling boil.

· Prepare the Halibut
Cut the halibut into bite-sized pieces.
Season lightly with salt and freshly cracked black pepper. Set aside.

· Build the Sauce Base
In a heavy-bottomed pan over medium heat, melt butter.
Add the shallots and garlic and sweat until translucent and fragrant, without browning.

· Deglaze & Infuse
Deglaze the pan with vermouth, scraping up any fond.
Add the saffron and allow the vermouth to reduce until nearly dry.

·Add the Cream
Pour in the cream and reduce gently until thickened and reduced by approximately half. The sauce should coat the back of a spoon.

· Cook the Pasta
Once the water is boiling, cook the pasta according to package instructions until al dente. Reserve a small amount of pasta water before draining.

· Finish the Dish
Add the halibut to the saffron cream and gently simmer until just cooked through (about 2–3 minutes depending on size). Add the drained pasta directly to the sauce. Toss and cook together for about 1 minute, allowing the pasta to absorb the sauce. If needed, loosen with a splash of reserved pasta water.

· Season & Serve
Finish with a pinch of salt and a squeeze of fresh lemon juice.
Plate and top with crushed toasted pistachios

March 2026

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

DesignMarch 30, 2026