Olive Oil Poached Halibut with Fennel Puree and Blood Orange

Olive Oil Poached Halibut

Yield: Serves 8


Ingredients:


For the fish:


8 4 oz fillets of halibut, pin bones removed
2 T sea salt
Freshly ground white pepper
2 T whole fennel seeds
3 T vadouvan
6 c extra virgin olive oil (for poaching the fish)
2 heads garlic, split horizontally in half
4 sprigs of thyme
1 T whole black peppercorns


For the fennel puree:


2 heads fennel, sliced thinly on a mandoline, fronds reserved for garnish
2 shallots, ciseler
1 c heavy cream
Extra virgin olive oil
2 T unsalted butter
Juice of 1 lemon (zest reserved for garnish)
Kosher salt
Freshly ground black pepper


For the blood orange emulsion:


1 c blood orange juice (freshly squeezed if possible)
4 fresh bay leaves
2 ½ c cold, cubed, unsalted butter
Kosher salt
Freshly ground white pepper
Pinch sugar




Garnish:


Reserved lemon zest
Reserved fennel fronds
Mint leaves
Dill
Cured black olives, chopped
Salmon roe


Procedure:


1. Cover the halibut fillets with the salt, pepper, and fennel seeds and vadouvan. Let marinate in the refrigerator at least one hour.


2. Sweat the shallots and finely sliced fennel for ten to fifteen minutes, until very soft, but not colored. Add the cream and cook an additional ten to fifteen minutes, until the cream has reduced. Puree the mixture in a food processor, adding the butter and lemon juice. Season to taste with salt and pepper, and keep warm for service.


3. Bring the olive oil to a simmer and shut off the heat. Gently lower in the halibut fillets, one by one, the garlic, the thyme, and the whole black peppercorns. Let cook about ten minutes, or until desired level of doneness is achieved.


4. Reduce by half the blood orange juice in a saucepan. Add the bay leaves and whisk in the cold, cubed butter to achieve a “beurre blanc” consistency. Season with salt and pepper and the pinch of sugar.


5. For service: Spoon the fennel puree onto the bottom of the plate and, using the top third of the spoon, make a swoosh like motion. Place the halibut fillet over top, and spoon some of the blood orange emulsion around the plate. Garnish with: fennel fronds, dill, mint leaves, black olives, lemon zest, and salmon roe.