BRAISED HALIBUT WITH TOMATO AND GARLIC PUREES
3 heads garlic
1-1/2 pounds tomatoes (plum and round mixed)
2 pounds halibut steaks
2 shallots, minced
1/2 cup dry white wine
kosher salt and freshly ground white pepper
1 tablespoon finely minced parsley
1/4 cup garlic puree
1/2 cup tomato puree
2 teaspoons white wine vinegar
12 cloves garlic, peeled and blanched until soft
1 tomato, peeled, seeded, and diced
Break up the heads of garlic. Cover the unpeeled cloves with water and simmer them until quite soft. Drain and pass the garlic through a food mill. This puree will keep refrigerated for 1 week.
Stem and half the tomatoes. Squeeze out the seeds and coarsely chop them. Stew the tomatoes in a covered pan over medium low heat until they are soft. Pass them through a food mill. Cook the resulting puree until quite thick. Reserve.
Preheat the oven to 400 degrees. Select an ovenproof casserole large enough to hold the fish pieces in a single layer.
Spray the bottom of the pan lightly with oil. Sprinkle on the shallots and arrange the halibut on top. Season the fish lightly with salt and pepper. Pour in the wine and bring it to a simmer over medium low heat on a stovetop.
Cover the simmering pot loosely with aluminum foil and transfer to the oven for 5- 10 minutes using the Canadian Bureau of Fisheries Rule of thumb: Cook the fish 10 minutes for every inch of thickness, measuring the fish at its thickest point.
Transfer the cooked fish to a warmed platter or plates. Over low heat, stir in the parsley, purees, vinegar and garlic cloves. Thicken by reducing as needed or thin with water. Season the sauce with salt and pepper. Spoon over the filets. Decorate with the diced tomato.
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