Inspired by St. Petersburg’s role as Window to the West, we’ve added a contemporary twist to a classic.

Yield: 4 servings

Add butter and leeks to a pan on medium heat. Season with salt and pepper, and cook until soft, about 5 minutes. Add beets and vegetable stock. Add 1–2 cups of water, until beets are totally covered by liquid. Bring to a boil. Cook beets until a knife can pierce through easily, about 20 minutes. Strain, reserving cooking liquid.

Add beets and 1 cup reserved liquid to the bowl of a food processor fitted with a metal blade. Puree beets, adding additional liquid if needed. Return beet sauce to pan, and add sour cream, dill, and chives. Mix well, and keep warm.

Pat halibut dry, and season with salt and pepper. Add oil to a pan on medium high heat. Sear halibut until just cooked through, about 3 minutes per side. Serve with sauce.