Experience halibut that melts in your mouth with this recipe courtesy of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa. A great alternative to cod or haddock, halibut is firmer in texture and takes on flavours really well. The highlight to this flavourful dish is the smoky homemade romesco sauce, a Spanish creation that perfectly compliments any fish. This dish is currently featured on Headwaters dinner menu.
Halibut Confit, with Romesco Sauce and Artichoke
Serves 4 people
Ingredients for Halibut:
170 g or 4 pieces of Halibut
12 g Kosher salt
80 g Extra virgin olive oil
4 g Garlic
4 Springs of thyme
Method:
- Place all ingredient in vacuum bag and seal it.
- In a bain marie with circulator cook the halibut to 55˚C and keep at this temperature.
Ingredients for Romesco Sauce:
250 g Roasted red pepper
13 g Garlic
11 g Tomato paste
8 g Sherry vinegar
2.5 g Smoked paprika
2 g Cayenne pepper
5 g Parsley
25 g Extra virgin olive oil
Method:
- Place all ingredients in a food processor except the extra virgin olive oil and pulse until finely chopped.
-
Add the extra virgin olive oil and blend until smooth, season to taste.
Ingredients for Olive Tapenade:
100 g Kalamata olives
30 g Canola oil
5 g Garlic
Method: Place all ingredient together in a blender, purée until smooth. Season to taste.
Ingredients for Artichoke:
160 g artichoke
Method for Artichoke:
Open a can of brine artichoke, slice them finely.
Ingredients for Rapini:
40 g Rapini
5 g Extra Virgin Olive Oil
Method for Rapini:
- Clean the rapini and season with olive oil
- Grill the rapini until cooked then season to taste.
Plate dish as illustrated in the photo.
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