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

Recipe courtesy of El Dorado Kitchen

Watch how to make this recipe.

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

Name: Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Intermediate
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 4 servings

Level: Intermediate
Total: 40 min

Prep: 25 min
Cook: 15 min

Yield: 4 servings

Ingredients

Halibut:

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

Ragout:

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

Halibut: 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.
Ragout: 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.
To Plate: 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.