Source: The Culinary Institute of America | Catégorie: Plats principaux

Slow Oil Poached Halibut Over Broccoli Rabe

Recipe developed at The Culinary Institute of America by Chef Instructor Almir Da Fonseca.

Slow Oil Poached Halibut Over Broccoli Rabe

INGRÉDIENTS

  • Slow Oil-Poached Halibut
  • 6 fillets fresh halibut, about 6 oz/170 g each
  • 6 sprigs thyme
  • 2 sprigs rosemary
  • 2 shallots, sliced
  • 3 garlic cloves, sliced
  • 1 bay leaf
  • 1/2 lemon, sliced 
  • 2-4 cups canola oil 500 mL-1L 
  • Shallot Confit-Roasted Tomato Sauce
  • 3 shallots, whole, peeled
  • 1 1/2 cups canola oil 375 mL
  • 3 Roma tomatoes 
  • 1 Tbsp sherry wine vinegar 15 mL 
  • 1 tsp Spanish paprika (pimentón dulce) 5 mL 
  • 1/2 tsp cumin, ground 2 mL
  • 1 tsp fresh lemon juice 5 mL 
  • 1/2 tsp sea salt 2 mL
  • 1/4 tsp pepper, freshly cracked 1 mL
  • Broccoli Rabe with Almonds, Shaved Garlic and Crispy Shallots
  • 2 Tbsp Spanish almonds, blanched, sliced 30 mL
  • Salt for boiling water
  • Sugar for boiling water
  • 2 bunches broccoli rabe (rapini)
  • 6 shallots, peeled and thinly sliced
  • 1/3 cup rice flour 75 mL
  • 2-4 cups canola oil for frying shallots 500 mL-1 L
  • 1/4 cup canola oil for sautéing 60 mL 
  • 3 garlic cloves, finely shaved or sliced
  • 1/2 tsp dried red pepper flakes 2 mL
  • 1/2 tsp sea salt 2 mL
  • 1/4 tsp pepper, freshly cracked 1 mL

PRÉPARATION

  • 1. For halibut: In saucepan, add canola oil, herbs, lemon, garlic and shallots; bring to 180 °F (90 °C). Do not boil. When canola oil reaches good poaching temperature, place each portion of fish in oil and poach about 10-12 minutes. When done, place fish over paper towels, season with salt and pepper and allow excess oil to drain about 2 minutes.  

  • 2. For Shallot Confit-Roasted Tomato Sauce: In small sauté pan, add canola oil and shallots. Cover with aluminum foil and roast in 350 °F (180 °C) oven about 12 minutes. Remove from oven and take shallots out of oil; set aside.  

  • 3. Season tomatoes with salt and pepper; roast in same oven until tomatoes are golden brown and skins are blistered, about 12-15 minutes.  

  • 4. In blender, add hot shallot canola oil, cooked shallots, roasted tomatoes (with juices), vinegar, paprika, cumin and lemon juice; blend until smooth. Season with salt and pepper and serve with Slow Oil-Poached Halibut and Broccoli Rabe with Almonds, Shaved Garlic and Crispy Shallots. 
  • Broccoli Rabe With Almonds, Shaved Garlic And Crispy Shallots
  • 1. In small frying pan over medium-high heat, toast blanched almonds until golden brown and fragrant, about 3 minutes. Toss almonds frequently once they start browning in order to prevent burning.  

  • 2. While almonds are toasting, prepare ice bath for blanched broccoli rabe by filling large bowl with ice cubes and cold water. Set aside.  

  • 3. Bring medium pot of water to boil over high heat and season water with salt and pinch of sugar. Add broccoli rabe, working in batches if necessary. Blanch 1-2 minutes, until bright green and lightly tender. Remove from boiling water and plunge into ice bath to stop cooking process. Drain broccoli rabe and set aside.  

  • 4. Toss sliced shallots in rice flour and fry in canola oil at 350 °F (180 °C) until golden and crispy; drain on paper towels. 

  • 5. In large skillet, heat canola oil over medium heat and add blanched broccoli rabe and shaved garlic. Sauté for about 3 to 4 minutes. Add almonds and season with crushed red pepper, salt and pepper. Toss in crispy shallots at last minute and serve with Slow Oil-Poached Halibut with Shallot Confit-Roasted Tomato Sauce.

RENDEMENT

6 servings

PORTION

1 fish fillet and 3/4 cup Broccoli Rabe

VALEUR NUTRITIVE

Per Serving

Calories600
Lipides48 g
Gras saturés4 g
Cholestérol55 mg
Glucides5 g
Fibres1 g
Protéines36 g
Sodium280 mg