BUTTER BRAISED HALIBUT w/LENTIL & TOMATO-AVOCADO SALAD
 

 

INGREDIENTS

For Lentils

1 cup

1/2 cup

1/2 cup

4 cloves

1/4 cup

1 cup

 

1

4 sprigs

1 sprig

2 cups

1 tablespoon

Black lentils

Yellow onion,diced

Carrot, diced

Garlic

Smoked bacon,diced

Red wine

Chicken stock

Bay leaf

Thyme

Rosemary

Baby spinach

Butter

For Halibut

4 each

4 sprigs

1 tablespoon

1 tablespoon

6 ounce portions of Halibut (Local if possible!

Thyme

Butter

Canola oil

For Tomato Salad

1 cup

1

2 tablespoons

2 tablespoons

1 tablespoon

3 teaspoons

Cup cherry tomatoes

Avocado

Basil, chopped

Mint, chopped

Sherry vinegar

Extra Virgin Olive Oil
 

Serves: 4

 

Recommended Blodgett Equipment:

Convection or Combi oven

 

Preheat to: 350°F

 

  

For Lentils

  1. Pre-heat oven to 350ºF.

  2. Sauté the onion, carrot and bacon until the vegetables are tender and the bacon is beginning to crisp. Season with salt and pepper. 

  3. Add garlic, lentils and the wine. Stir and allow the wine to reduce by half on medium heat. 

  4. Add herbs and enough stock to cover the lentils by 1 inch. Season again, cover with foil and braise in the oven until the lentils are tender, roughly 45 minutes.

  5. Check the lentils after 20 minutes and add more liquid if necessary.

  6. Remove from the oven and add spinach and butter. Stir until both are incorporated.

For Halibut

  1. Season halibut with salt and pepper on both sides.

  2. In a large sauté pan, heat oil on high until just starting to smoke.

  3. Add fish and sear on medium-high heat until the edges begin to brown.

  4. Add thyme and butter to the pan and baste the fish, using a spoon, with the browned butter. This will not only add another layer of flavor but prevent the fish from becoming dry.

  5. Place pan in the oven for 5 minutes until fish is just cooked through, but still slightly opaque in the middle.

For Tomato-Avacado Salad

  1. Toss the tomatoes in 1 teaspoon oil, season with salt and pepper

  2. Roast in the oven until just starting to wilt

  3. Dice avocado and mix in remaining ingredients.

Finish and Serve

  1. Plate the lentils with the fish on top and then smother with the tomato salad.