Halibut in Pernod Broth with Fennel and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chef Ludovic LeFebvre writes: I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. Sophisticated flavors; simple techniques. Serve with crusty bread. Ingredients:
1 tablespoon olive oil |
1 fennel bulb, trimmed, thinly sliced |
4 slender asparagus, cut diagonally into 1-inch pieces |
6 baby carrots, peeled, cut diagonally into 1/4-inch-thick ovals |
4 shallots, thinly sliced (about 1/2 cup) |
2 cups bottled clam juice |
1/4 cup pernod or other anise-flavored liqueur |
4 fresh basil sprigs |
4 fresh dill sprigs |
4 fresh tarragon sprigs |
4 5- to 6-ounce halibut fillets |
1 tablespoon fresh lemon juice |
1 tablespoon chilled butter |
Directions:
1. Heat oil in heavy large skillet over medium heat. Add fennel, asparagus, carrots, and shallots; sauté until crisp-tender, about 5 minutes. Transfer vegetables to bowl. Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center, about 10 minutes. Using slotted spoon, transfer fish to large shallow soup bowls. Return vegetables to skillet. Add lemon juice and butter; stir until butter melts. Season with salt and pepper. Spoon warm vegetables and broth over fish.
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