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:
- 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
This recipe can be found online at: lemonzest.ca/Home/Recipes/9499