Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
Directions:
1. Halibut:
2. 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.
3. Ragout:
4. 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.
5. To Plate:
6. 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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