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zucchini fennel bulb lemon Nage mussel stock saffron threads salt freshly ground white pepper tomatoes shallot capers extra-virgin olive oil fresh basil black olives lemon plates
Viewed: 60 - Published at: 6 years agoIngredients
- 1 large zucchini
- 1 large fennel bulb
- 1/4 Preserved Lemon
- 5 cups Nage
- 1 cup Mussel Stock
- 1/4 teaspoon saffron threads
- 4 (8-ounce) halibut steaks
- Fine sea salt, to taste
- Freshly ground white pepper, to taste
- 2 ripe tomatoes, peeled, seeded, and cut into 1/2-inch dice
- 1 small shallot, peeled and finely diced
- 1 tablespoon drained capers
- 2 tablespoons extra virgin olive oil
- 4 fresh basil leaves
- 8 oil-cured black olives, pitted and diced small
- 1/2 fresh lemon
- 4 large, deep dinner plates
Method
- Bring a pot of salted water to a boil.
- Cut the zucchini lengthwise down the 4 sides, taking off all of the green and about 1/2 inch of the white in each of the 4 pieces.
- Discard the white, inner section.
- Cut the rest into 1/2-inch dice.
- Blanch until crisp-tender, about 3 minutes.
- Drain, plunge into ice water, and drain again.
- Set aside.
- Take off the outer 2 layers of fennel and save the rest for another use.
- Trim away any thin, flexible sections near the edge of the fennel.
- Cut the firm, thick part into 1/2-inch dice.
- Blanch as with the zucchini.
- Scrape all pulp and pith from the preserved lemon and cut the yellow rind into fine julienne.
- Blanch for 1 minute, refresh in ice water, drain again, and set aside.
- (The recipe can be made to this point up to several hours ahead.)
- Put 2 cups of nage and the mussel stock in a small saucepan and bring to a boil.
- Add the saffron and boil for 2 to 3 minutes.
- Set aside.
- Bring 3 cups of nage to a boil in a 10-inch-wide pot.
- Season both sides of the halibut with salt and pepper.
- Add the halibut to the pot and adjust the heat so the liquid just simmers.
- Poach until a metal skewer inserted into the center of the halibut meets only a little resistance, 5 to 6 minutes, and the skewer, when left in the fish for 5 seconds, feels barely warm when touched to your lip.
- The halibut will be rare (thinner steaks will be ready sooner).
- Take the steaks out of the liquid as soon as they are done.
- Meanwhile, put the zucchini, fennel, preserved lemon, tomatoes, and shallot in a medium saucepan over medium-low heat.
- Add the capers and the olive oil.
- Season with salt and pepper.
- Just warm the vegetables through, about 2 minutes; do not let them cook further.
- To serve, cut the 4 basil leaves across into thin strips.
- Stir the olives into the vegetables and squeeze the 1/2 lemon over them.
- Pull the skin off the halibut.
- Reheat the saffron broth, if necessary.
- Put the halibut in the center of the plates and arrange the vegetables over and around the steaks.
- Pour the saffron broth around the halibut.
- Scatter the basil over and around the fish and serve immediately.
