SLOW ROASTED HALIBUT WITH "DECONSTRUCTED" RATATOUILLE
This dish looks especially pretty if plated like this: make a thin circle of the zucchini puree on a plate. Stack eggplant and onion on top of zucchini paste circle. Place halibut on top of the onions; drizzle fish with basil puree; and garnish with roasted pepper and tomato salad and a fried basil leaf.
Provided by Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Take halibut fillets and, in a 6-inch, oven-safe pan with olive oil, saute 1 side of halibut for 3 minutes over high heat. Remove and turn over halibut in pan. Place the pan with fish into a preheated 400-degree oven and bake for six minutes. Remove from oven.;
- Roasted Pepper and Tomato Salad: Sweat diced onions in olive oil, add diced garlic. Add enough oil to cover the onions, then add tomato paste and cook for about 6 minutes, stirring constantly. Pour onion mixture over diced, roasted peppers and tomatoes. Season with salt and pepper and lemon juice. Mix well and let sit for 30 minutes. Let drain for one hour.;
- Zucchini Puree: Cut green zucchini away from the center and dice. Triple blanch peeled garlic by boiling in water, then shocking in cold water and repeating this process 2 more times. Set aside. In a medium pan, add olive oil and zucchini, allowing time for zucchini to sweat. Then, add chicken stock, cover, and let simmer for 15 to 20 minutes. Add triple blanched garlic and cream, cook further for 5 minutes. Blend in a blender, adding fresh spinach. Strain into a bowl resting in an ice bath and let cool immediately.
- Basil Puree: 1 raw egg yolk 1 tablespoon rice wine vinegar 5 large leaves basil 3/4 cup grapeseed oil Salt and pepper, to taste
- Basil Puree: Place egg yolk with rice wine vinegar and basil in a blender. Blend adding grapeseed oil slowly until thick. Season with salt and pepper.
- Eggplant and Onions: 3 tablespoons honey 1 tablespoon thyme, chopped 1 eggplant 1 large Spanish onion, peeled
- Eggplant and Onions: Mix the honey with the thyme and let stand 30 minutes. Slice eggplant about 1 to 1 1/2 inches thick. Rinse and dry. Sear on flat grill on both sides. Brush with thyme infused honey and bake in the oven for 10 to 15 minutes. Slice onion about 1/2-inch thick. Sear on the grill, then roast in preheated 375-degree oven for 10 minutes.
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Eyob Solomon
[email protected]This recipe is a keeper! The halibut and ratatouille were both cooked perfectly, and the flavors were incredible. I would highly recommend this dish.
Wondimu Dansa
[email protected]I followed the recipe exactly, but my halibut came out undercooked. I think I will need to adjust the cooking time next time.
Parash Chand
[email protected]This dish was a hit at my dinner party! Everyone loved the halibut and ratatouille. I will definitely be making this again.
Trent Mackintrush
[email protected]The halibut was a bit dry, but the ratatouille was delicious. I think I would try a different method for cooking the fish next time.
candy banda
[email protected]This recipe was a bit time-consuming, but it was worth the effort. The halibut and ratatouille were both cooked to perfection, and the flavors were incredible. I would definitely make this dish again for a special occasion.
Dany Shah
[email protected]I'm not a huge fan of fish, but this halibut dish was surprisingly good. The ratatouille was also very flavorful. I would definitely recommend this dish to anyone who is looking for a new way to cook halibut.
Scorpion Ralph
[email protected]This dish was a bit too complicated for my taste, but the flavors were amazing. I think I would try a simpler recipe for halibut next time.
Joseph Laroukha
[email protected]The instructions for this recipe were a bit unclear, but the dish turned out great in the end. I think I would try a different recipe for halibut next time.
kalina lukic
[email protected]This dish was amazing! The halibut was cooked to perfection and the ratatouille was bursting with flavor. I will definitely be making this again soon.
Bunkaya Gardinga
[email protected]The ratatouille was a bit too acidic for my taste, but the halibut was cooked perfectly. I think I will try a different recipe for ratatouille next time.
ayb pro
[email protected]This recipe is a keeper! The halibut and ratatouille were both cooked perfectly, and the flavors were incredible. I would highly recommend this dish.
Tyler Appel
[email protected]I followed the recipe exactly, but my halibut came out undercooked. I think I will need to adjust the cooking time next time.
Dan Konle
[email protected]This dish was a hit at my dinner party! Everyone loved the halibut and ratatouille. I will definitely be making this again.
Hussnain Tahir
[email protected]The halibut was a bit dry, but the ratatouille was delicious. I think I would try a different method for cooking the fish next time.
Ayra Talha
[email protected]This recipe was a bit time-consuming, but it was worth the effort. The halibut and ratatouille were both cooked to perfection, and the flavors were amazing. I would definitely recommend this dish for a special occasion.
Mudassir Khanqahi
[email protected]I'm not usually a fan of fish, but this halibut dish changed my mind. It was so flavorful and tender, and the ratatouille was the perfect accompaniment. I will definitely be making this again!
Sknr Rakib
[email protected]This dish was absolutely divine! The halibut was cooked to perfection, flaky and moist, and the ratatouille was a symphony of flavors. I especially loved the vibrant colors of the vegetables. It was like eating a piece of art!