Halibut with Nicoise Vegetables
Tis the season for halibut from Alaska, officially opened March 12th 2011 with the first of the season arriving in San Antonio a week later. Quota for this year is 11% less than last year, significant in price as well. Although it is high cost, hopefully this will reduce in the coming months. Probably a shorter season as well.
This is a perfect simple summer dish. Excellence is preparing the fish and
the vegetables, proper blanching and mix gently in a bowl with the remaining
ingredients, juice of a lemon, olive oil and salt and pepper. The fish is seared
hard on one side, heavy bottom pan preferred, when there is color of a dark
golden brown, turn over and add small amounts of whole butter and the fresh
herb sprigs, tilting the pan gently allowing the butter to foam over low heat.
With a spoon, baste the fish with the melted herb butter for several minutes
careful not to burn the butter, add a squeeze of fresh lemon to the fish and serve
immediately over the ambient vegetables.
Serves two
2 six ounce Alaskan Halibut fillets, block cut
2 ounce olive oil for searing the fish
fresh thyme sprig
fresh rosemary sprig
4 ounces whole, cold butter
Vegetables
2 each fingerling potatoes, blanched
2 each purple fingerling potato, blanched
1 ounce haricot vert, blanched
1 ounce yellow wax bean, blanched
1 each artichoke, braised and grilled
1 each fennel frond, marinated in lemon juice and olive oil
2 ounces fresh heirloom tomato, diced
1 T capers, fried crispy
6 nicoise or kalamata olives, pits removed
4 each Spanish white anchovy
4 spears of asparagus, blanched and bias cut
4 ounces arugula
sprig of fresh paresly, chopped fine
one lemon juiced
2 oz extra virgin olive oil
sea salt and pepper
Mix all the vegetables together and let stand at room temperature for 20 minutes before serving.
Chef John Brand 