Herb Roasted Alaskan Halibut With Fennel Confit, Nicoise Olives, Sweet Peppers And Yukon Gold Potatoes
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
42
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Halibut: Season the halibut with salt and pepper
2
In a medium saute pan over high heat add the oil
3
Once heated, add the fish and sear until golden brown
4
Add butter, thyme, and garlic and baste
5
Set aside
6
Ragout: In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat
7
Add fennel, tomatoes, olives and basil
8
Season with salt and pepper, to taste, and add a dash of sherry vinegar
9
Add the roasted peppers and gently warm
10
Adjust seasoning, if necessary
11
To Plate: In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil
12
Place the halibut on top and finish with the scallion