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

  • 4servings
  • 40minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Alaskan halibut fillet

  2. 2 tablespoons olive oil

  3. 2 tablespoons butter

  4. 5 sprigs fresh thyme

  5. 2 garlic cloves

  6. 1 tablespoon butter

  7. 1 cup fish fume

  8. 1 cup cooked diced Yukon gold potato

  9. 1 bulb fennel, small dice , cooked soft

  10. 1 heirloom tomato, small dice (recommended: Brandywine)

  11. 1 -ounce nicoise olives

  12. 1 sprig basil , leaves chopped

  13. Salt and freshly ground black pepper

  14. Dash sherry vinegar

  15. 5 red peppers, roasted, peeled and diced

  16. 1 tablespoon parsley oil

  17. 3 scallions , julienne

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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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