Halibut

Steamed Fillet of Halibut with Picholine Olives

Serves four

Ingredients

  • 4 rectangular portions of halibut weighing approximately 6 ounces each and 1 inch thick
  • Kosher salt
  • ¼ cup extra-virgin olive oil plus extra for finishing
  • 2 cups thinly sliced leek bottoms, rinsed well
  • 1 cup carrot julienne
  • 2 cups fennel bulb, tough outer layer discarded, thinly sliced
  • 1 large garlic clove, finely minced
  • 1 cup dry white wine
  • 2/3 cup Picholine olives, pits removed
  • 12 basil leaves, cut into chiffonade (fine ribbons)
  • 2 teaspoons Maldon salt
  • 1 lemon

Method

Finely shave about a teaspoon of zest from the lemon using a very fine grater, taking care to only remove the yellow part of the skin. Combine the zest with 2 teaspoons of Maldon salt and keep in an airtight container until needed.

Remove the halibut portions from the refrigerator about a half hour prior to cooking, and pat them dry with paper towels. Season them liberally with kosher salt. Allow the halibut to rest on a plate outside of the refrigerator, tempering while you prepare the remaining ingredients.

Once all of the vegetables are cut, heat the All-Clad TK 5 Qt. Sauce Pot over medium heat. Add the olive oil followed by the leeks, fennel, and carrots. Stir in a teaspoon of salt and sweat the vegetables for about 2½ minutes. Stir in the garlic and continue to sweat until the vegetables begin to wilt and become tender. Add the white wine and bring it to a boil to cook off the alcohol. When the alcohol is vaporized, reduce the heat, bringing the liquid to a gentle simmer. Stir in the olives, then carefully arrange the halibut on top of the vegetables.

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Cover the pan with the lid and cook for about 7 minutes or until the halibut feels firm and resilient but not hard.

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Remove the halibut from the pan, then stir the basil into the vegetables. Divide the vegetables and liquid between 4 shallow bowls. Place a piece of halibut on top of the vegetables and drizzle with extra-virgin olive oil. Sprinkle the fish with some of the lemon salt and serve.

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