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


  • 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


  • 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.


6 servings


1 fish fillet and 3/4 cup Broccoli Rabe


Per Serving

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