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Roasted Halibut




Source of Recipe


Internet


List of Ingredients




1-1/2 lbs. Alaska halibut, center cut
3/4 lb. dry Great Northern beans
10 vine ripe tomatoes
2 cloves garlic
2 shallots
2 bouquet garnis, (e.g., 4 thyme sprigs, 2 bayleaves, 10 black peppercorns wrapped in cheesecloth)
4 slices pancetta, or apple-smoked bacon
1/2 cup vegetable stock, or white wine
1 bunch parsley
1 cup chicken stock
1/2 cup water
1/4 cup plus 1 Tbs. olive oil


Recipe



Preparation: Soak the beans for 3 hours in cold water; drain and rinse. Chop 1 cove garlic and 1 shallot. Dice 1 clove and 1 shallot. Set aside. Core the tomatoes and cut a small "X" at the top. Blanch in boiling water for 30-45 seconds. Remove tomatoes from water and place in ice water for 1-2 minutes. Peel, seed and chop tomatoes. Set aside. Chop parsley and set aside. Chop halibut into 4 (6 ounces) squares (or ask butcher to do it). Prepare bouquets.

Tomatoes: Heat in 10 inch saucepan on moderate heat, add small amount of olive oil, and the diced shallots and diced garlic. Cook for 1-2 minutes (be sure not to brown), then add chopped tomatoes, a touch of salt and pepper and 1 bouquet garnis. Cook over low heat for 1 hour. When finished, set aside and keep warm.

Great Northern beans: Heat another 10 inch saucepan, add small amount of olive oil, chopped shallots, and chopped garlic. Cook for 1 minute, then add beans, chicken stock, water, and the other bouquet garnis. Bring to a boil, turn down to a simmer and cook for 90 minutes (if using canned beans cook for 20 minutes), stirring often. Check beans to make sure they are cooked through. Season to taste with salt and pepper. Cook 2 more minutes, strain beans, saving liquid. Puree beans in a food processor, adding cooking liquid as needed to obtain a fine puree. Transfer to a bowl and keep warm.

Finishing: Heat oven and broiler to 400°F. Season fish with salt and pepper, then neatly spread 1/4 inch layer of bean puree over the fish. Place the pancetta on top of bean puree. Heat a skillet on stove at high heat. Put the fish in the skillet, pancetta side up. Add small amount of olive oil. Cook 45 seconds on stove at high heat. Remove form heat. Add vegetable stock or white wine to fish in skillet, place skillet in preheated oven for 4 minutes, then in broiler for 2 minutes to make the pancetta crispy. Take fish out of skillet and keep warm. Add the prepared, warm tomatoes to white wine left in skillet. Heat, season to taste with salt and pepper, chopped parsley and olive oil.

Presentation: Heat 4 dinner plates. Put a bed of tomatoes on plate. Place fish with pancetta and puree facing up on the bed of tomatoes. Serve immediately.