Ingredients
Halibut:
- 2 pounds Alaskan halibut fillet
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 sprigs fresh thyme
- 2 garlic cloves
Ragout:
- 1 tablespoon butter
- 1 cup fish fume
- 1 cup cooked diced Yukon gold potato
- 1 bulb fennel, small dice, cooked soft
- 1 heirloom tomato, small dice (recommended: Brandywine)
- 1-ounce nicoise olives
- 1 sprig basil, leaves chopped
- Salt and freshly ground black pepper
- Dash sherry vinegar
- 5 red peppers, roasted, peeled and diced
- 1 tablespoon parsley oil
- 3 scallions, julienne
Halibut:
Directions
Season the halibut with salt and pepper. In a medium saute pan over high heat add the oil. Once heated, add the fish and sear until golden brown. Add butter, thyme, and garlic and baste. Set aside.
Ragout:
In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat. Add fennel, tomatoes, olives and basil. Season with salt and pepper, to taste, and add a dash of sherry vinegar. Add the roasted peppers and gently warm. Adjust seasoning, if necessary.
To Plate:
In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil. Place the halibut on top and finish with the scallion.
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