Recipe courtesy of El Dorado Kitchen
Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes
- Level: Intermediate
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 servings
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
Directions
- Halibut: 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.
