This is a clean dish with a variety of textures and flavors that don’t overpower the other. While there are traditional Italian ingredients (balsamic vinegar and parmesan), it does not come across as an Italian dish. We served ours with our Smoked Salmon Terrine: the textures and flavors paired well with the rest of this dish.
There are quite a few moving parts and can move quite smoothly with careful timing. Make the potatoes first, then carrots, then tomatoes, then fish. This took me 1.5 hours the first time around, and can be improved by working backwards from the recipe timings.
Parmesan Crusted Halibut
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Prep Time:
15m
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Cook Time:
10m
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Total Time:
25m
Ingredients
- 3/4 lb Halibut, fresh, skin-on, deboned, descaled
- Salt
Parmesan Crust
- 20 g Breadcrumbs
- 7 g Parmesan (parmigiano reggiano), freshly-grated
- 1 1/2 tbsp. Butter, unsalted, softened at room temperature
- 1 tsp. Safflower oil (grapeseed oil, or other high-smoke point oil)
Instructions
- Clean and shape the fish, leaving the skin on, and dividing into two equal portions/filets. Pat dry, and season. Set aside.
- Add breadcrumbs, parmesan, and butter to a food processor and pulse until it forms a paste. Form into a ball and place on a small cutting board between 2 pieces of parchment paper. Roll out until around 3 mm thick. Let rest in the fridge until ready for use.
- Heat a non-stick pan over medium-high. When hot, add the oil then the fish, skin-side down. Cook for 3 minutes, until the skin is crispy, then flip and cook for another 2 minutes until browning. While cooking on either side, press down with a spatula to keep the filets flat.
- When ready, transfer the filets from the pan to a non-stick quarter-size bake sheet, skin-side up. Remove the skin and flip over.
- Take the parmesan crisp from the fridge and cut 2 pieces to size, fitting the shape of each filet. Rest on the top of each filet and broil on high for 3-4 minutes, until the crust is brown and crispy. The butter will start to melt once they are on the hot filets, so move quickly.
- When done, the internal temperature should read 140°F. If the crust has browned but the fish is not done, bake at 350°F until done, 2-4 minutes depending on the thickness of the filet. Remove from the oven, let rest for 2 minutes, then plate and serve.
Hazelnut Carrots
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Prep Time:
15m
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Cook Time:
40m
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Total Time:
55m
Ingredients
- 12 Hazelnuts, shelled
- 3 Medium carrots, washed, peeled
- 1 tbsp. Butter, melted
- 2 pinches Salt
- 1/8 tsp. Parsley, dried
Instructions
- Preheat oven to 360°F. Heat a non-stick pan over medium heat and toast the hazelnuts, tossing occasionally until browning, ~10 minutes.
- Meanwhile, dice the carrots into 1/8" coins or obliques. Butter a small (7oz) round baking dish.
- When the hazelnuts are done, peel off the skins using your fingers (careful, they will be hot) and discard. Place the hazelnuts in a freezer-safe plastic bag and crush with a hammer into pieces that are between 1/8 and 1/4 of a whole hazelnut (not a powder).
- Add the carrot pieces, remaining butter, salt, hazelnut pieces, and parsley to the baking dish. Toss to combine with a spoon, ensuring an even coat.
- Bake for around 40 minutes, checking tenderness at 30 minutes. When the carrot pieces are at the desired tooth or start to shrivel, remove and serve.
Balsamic Tomatoes
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Prep Time:
5m
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Cook Time:
10m
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Total Time:
15m
Ingredients
- 16 Cherry or grape heirloom tomatoes, washed
- 1 tbsp. Olive oil
- 1 1/2 tbsp. Balsamic reduction
- 1 tbsp. Red wine vinegar
Instructions
- Heat a small sauce pan over medium and add olive oil. Roast tomatoes, tossing occasionally, until tender and the skins are about to burst.
- Meanwhile, in a small bowl, whisk together the balsamic reduction and red wine vinegar.
- Drizzle the plate with vinegar reduction and place tomatoes on top. Sprinkle with finishing salt.
