Poaching halibut gently in olive oil is a great way to cook it, halibut can have a tendency to dry out but this very gentle form of cooking keeps it beautifully moist.
I first read about the technique of poaching it in olive oil in Rick Stein's Seafood Lover's Guide, in his recipe he serves it with cooked cucumber & dill, which is also delicious particularly on a hot summer's day.
I like to serve it with these cherry tomatoes and fresh basil, cooked like this they serve almost as a sauce, the acidity in the tomatoes helps to cut through the richness of the oil poached fish, a few steamed new potatoes on the side make a great accompaniment for a more satisfying meal.
I grow my tomatoes & basil in a Click & Grow smart garden, see my page Smart Garden for details and all the benefits of using a smart garden in your home.
Ingredients:
4 thick halibut pieces about 175g each
600ml olive oil
3 cloves of garlic, peeled & bashed with the side of a knife
4 handfuls of cherry tomatoes, halved (I like to use a mixture of yellow & red tomatoes)
4 cloves of garlic, halved lengthways
pinch of chilli flakes
2 tbsps extra virgin olive oil
Large handful of basil leaves, torn
Salt & freshly ground pepper
Method:
Pour a thin layer of olive oil into a pan, choose a pan that the fillets fit snugly into side by side, make sure they are not overlapping.
Season the fish on both sides with a little salt and put into the pan. Pour over remaining oil, it is essential that it covers the fish. Very gently bring the fish up to 55-60˚C (Rick says if you don't have a thermometer the oil should just feel unpleasantly hot to your little finger).\
I think there are a couple of ways of doing this, you can do it over a very low heat on the hob, when the temperature reaches 55-60˚C turn the heat off, and leave for 15 mins to poach, if necessary turn heat on low occasionally to keep the oil at the correct temperature.
The second option is to heat the oven to 65˚C and place the pan into the oven, keep testing the temperature and when the oil reaches 55-60˚C turn the oven off and leave the door slightly ajar, again leave for 15 mins.
If you have an Aga, this can be done in the simmering oven, when the temperature of the oil reaches 55-60˚C remove from oven and place on top of Aga to keep warm until done.
You will know when the fish is done as it will feel firm to the touch and will give off tiny white beads of moisture. It is essential that you do not overcook it or you will lose all the benefits of this gently poaching method.
4 thick halibut pieces about 175g each, 600ml olive oil, 3 cloves of garlic- peeled & bashed with the side of a knife |
While the halibut is poaching, heat the 2 tbsps of extra virgin olive oil in a heavy-based frying pan over a medium heat, add the garlic, cook gently but do not brown, then add the cherry tomatoes and the chilli flakes, cook for 5-6 minutes, tossing occasionally until they have started to break down, add the basil leaves, toss to combine & season with salt & freshly ground pepper, taste and if the tomatoes are very acidic, add a pinch of sugar.
4 handfuls of cherry tomatoes - halved, 4 cloves of garlic-halved lengthways, a pinch of chilli flakes, 2 tbsps extra virgin olive oil, large handful of basil leaves-torn, Salt & freshly ground pepper |
Remove halibut from oil, serve with the cherry tomatoes and some steamed new potatoes if desired.
Notes on where I source my ingredients:
Halibut from K O'Connell Fishmongers, The English Market, Cork
Tomatoes & basil grown in my Click & Grow smart garden
In a Click & Grow smart garden you can grow your own organic produce in your own kitchen, 365 days a year. To learn more about the benefits of using a smart garden and for a 10% discount in the Click & Grow store see my page Smart Garden.
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If you are interested in buying any of Rick Stein's cookbooks and I highly recommend them, please click on the link - Rick Stein Cookbooks
Thank you
Jacqui
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