Halibut "Ratatouille" with Fennel Salt, Local Vegetables, Roasted Shallot Mashed Potatoes and Sauce Piperade
4 each 6-ounce portions halibut
fennel salt, recipe follows
1 tablespoon olive oil
2 cups local vegetable ratatouille, recipe follows
1 pound roasted shallot mashed potatoes, recipe follows
2 cups sauce piperade, recipe follows
Heat olive oil in a large non-stick pan to temperature over medium heat. Season halibut with fennel salt. Sear halibut to golden brown, approximately 5 minutes. Flip fish and continue cooking until medium with internal temperature of 145-150 F. Place fish atop mashed potatoes, top with roasted local vegetable ratatouille and finish with a generous spoonful of the sauce piperade.
Fennel Salt Recipe
1 tablespoon kosher salt
1 teaspoon ground fennel seed
Mix salt and fennel together. Store in a small airtight container.
Local Vegetable "Ratatouille"
2 tablespoons olive oil
1 yellow squash
1 small Japanese eggplant (or half of a standard eggplant)
1/2 preserved lemon, rind only, finely chopped
3 sprigs fresh thyme
pinch of salt and black pepper
- Julienne squash, zucchini and eggplant into batons sized 3 inches long by 1/4 inch on each side (think of the shape of a skinny french fry). Set aside.
- Heat a large sauté pan over medium high heat. Add 1 tablespoon olive oil and allow the oil to begin to barely smoke. Add the vegetables and sear for 1 minute before shaking the pan around. Add the lemon rind and thyme sprigs. Sauté for an additional 2 minutes until the vegetables are cooked and tender crisp. Drizzle with remaining oil, season with salt and pepper.
- Hold the vegetables at room temperature if using them within a couple of hours.
Roasted Shallot Mashed Potatoes Recipe
1 pound mashed potatoes
2 large shallots, peeled and sliced
1 tablespoon olive oil
Preheat oven 350 F. Make 1 pound of mashed potatoes your way. Toss shallots in olive oil and roast on a sheet pan for 30-40 minutes. Remove from oven and cool, then chop. Add to mashed potatoes.
Sauce Piperade Recipe
3 roma tomatoes, halved
3 cloves garlic
1/2 sweet onion, sliced
2 cups canola oil
1 cup roasted piquillo peppers
pinch of salt and pepper
2 tablespoons butter, room temperature
- Place tomato, garlic and onion in a small pot, cover with the oil. Over low heat, cook the tomato-onion mix. You will begin to see small bubbles appear and once you see the bubbles it should take about 25-30 minutes for the tomatoes to become soft and fully cooked through.
- Drain tomato, onion and garlic and place in a blender, but don't throw out the oil — keep it refrigerated in a mason jar and use to add wonderful flavor to your dressings and vinaigrettes.
- Add peppers to blender and run on high for 2 minutes. In the last 30 seconds, add the butter, salt and pepper. Keep warm until ready to use.