Recipe courtesy of El Dorado Kitchen

Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes

Name: Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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; 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

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Level: Intermediate
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 4 servings

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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.