Halibut with Tomato and Broad Bean Salad
This recipe is one that we only discovered recently and is great for a light summer meal. Halibut is a firm but delicate fish and we are very lucky to have a local fishmonger who sells the fish caught by her husband. He goes out every day and brings back his catch, prepares it and then she sells it in the shop. What that means is that the fish is always as fresh as you can get. We bought some halibut and wondered how we could make it into a summery meal. This recipe comes, we think, originally from Tom Kerridge (Michelin starred chef) but it appears to have circulated around various websites. We made it to suit our taste and appetite.
Halibut with Tomato and Broad Bean Salad
Servings: 2 people
Calories: 417kcal
Ingredients
For the broth
- 500 g Salad Tomatoes ripe
- ½ tbsp Sea Salt flaky
For the poached halibut
- 2 120g Halibut Fillets skinless and boneless
- 300 ml Chicken Stock we used fresh, but a stock pot will work
- 100 ml White Wine good enough to drink!
- 1 Shallot sliced
- 1 sprig Rosemary
For the salad
- 300 g Cherry Tomatoes try and get different colours for interest
- 2 cloves Garlic very thinly sliced
- 60 g Broad Beans skinned and blanched
- 2 Spring Onions thinly sliced
- 50 ml Rapeseed Oil don't use olive oil, it is too strong
- ½ tbsp Sea Salt flaky
Instructions
- Several hours, or preferably overnight, before you plan to eat this dish, put the tomatoes and the salt into a food processor and blitz to a pulp. Pour the pulp into a colander lined with a muslin cloth that is sitting over a bowl. Fold the cloth over the pulp and stick a weight on top. Leave to strain in the fridge but get it out at least an hour before you are going to eat to bring it up to room temperature.
- An hour before you are going to eat, slice the cherry tomatoes into different shapes and sizes and put into a dish where they can sit in roughly one layer. Add the garlic, the sea salt and the oil and toss them so that they are all covered.
- Put the wine, shallot, stock, sprig of rosemary and a pinch of salt into a saucepan and bring it up to a simmer. When the poaching liquor is just bubbling drop the halibut into it and poach for 8-10 minutes before removing and setting aside.
- Spoon the cherry tomatoes with the oil and garlic onto a serving plate, sprinkle over the broad beans and spring onions and then top with the halibut. Spoon the tomato broth over the top (any left over makes a lovely summer consummé if served chilled). Enjoy!
Nutrition
Calories: 417kcal | Carbohydrates: 30g | Protein: 10g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 3878mg | Potassium: 1280mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2946IU | Vitamin C: 74mg | Calcium: 80mg | Iron: 3mg