Halibut With Broth, Succotash, and Gremolata

This dish features Halibut With Tomato Broth, Corn Succotash, and Sun-dried Tomato Almond Gremolata. Says chef Lam, “The flavours of this dish are clean and fresh. Nothing is over-manipulated or complicated.”

Yield:
4 dinners
Category:
Seafood
Cuisine:
Canadian

INGREDIENTS:

  • For the tomato broth:
  • ½ onion
  • 1 tablespoon vegetable oil
  • ¼ cup white cooking wine
  • 3 cups fish stock
  • 2 tablespoons tomato paste
  • 6 garlic cloves (minced)
  • ½ 400 ml can of whole Italian
  • 1 lemon
  • Salt, to taste
  • For the corn succotash:
  • ½ lb fresh fava beans in pod
  • ½ lb fresh English peas
  • 2 ears of fresh corn
  • 1 red pepper
  • ½ cup diced pork lardons (thick-cut bacon or pork belly)
  • ½ cup chicken stock
  • Salt and pepper, to taste
  • For the sun-dried tomato and almond gremolata:
  • 30 grams sliced almonds
  • 30 grams sun-dried tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon chopped parsley
  • Salt and pepper, to taste
  • For the halibut:
  • 4, 6-ounce portions of halibut
  • 2 tablespoons of vegetable oil
  • Salt and pepper
  • 1 pint of cherry tomatoes, for garnish

DIRECTIONS:

  1. For the tomato broth: Cut the onion into small dice; reserve half for later. In a heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium heat and sautée the onion until translucent. Add the cooking wine and cook for another 45 seconds. Add the fish stock, tomato paste, ⅔ of the minced garlic, and the canned tomatoes. Bring the mixture to a simmer making sure it never boils—general rule of thumb, never boil any soups or stocks. Season with salt and juice from half a lemon. Simmer for 30 minutes. Empty the contents of the pot into a blender (immersion blender works, as well) and blend until smooth. Pass the liquid through a fine strainer and set aside. For the corn succotash: Remove the fava beans and peas from the pods as well. Bring a pot of water to a boil to blanch the fava beans. Also have an ice bath prepared. Cook the shelled fava beans for 1 minute before transferring directly into the ice bath. Gently squeeze the beans out of their skins and set aside. Remov

Print