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Halibut with Tomato and Broad Bean Salad

Prep Time5 minutes
Cook Time15 minutes
Preparing the salad and the broth15 minutes
Total Time35 minutes
Course: Main Course, Salad
Cuisine: English
Keyword: broad beans, cherry tomatoes, halibut, salad tomatoes, spring onions
Servings: 2 people
Calories: 417kcal
Author: Chief Cook and Bottle Washer

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