This delicate meal combines freshness with the heft of halibut, with chef Simon Hulstone, of Michelin-starred restaurant The Elephant pairing a deeply green salsa verde with seafood and tomatoes.
Fancy enough for dinner parties, and simple enough for a week-night supper, here’s how to do it.
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Nutrition Facts
Halibut with tomato consommé, salsa verde and fennel
Amount Per Serving
Calories 806
Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 8g50%
Cholesterol 18mg6%
Sodium 2538mg110%
Potassium 2621mg75%
Carbohydrates 70g23%
Fiber 12g50%
Sugar 41g46%
Protein 20g40%
Vitamin A 8709IU174%
Vitamin C 141mg171%
Calcium 451mg45%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.
Halibut with tomato consommé, salsa verde and fennel
A tour of fennel, fish and tomatoes to tuck into
Servings: 4
Calories: 806kcal
Equipment
- Blender
- Coffee filter
- Non-stick pan
Ingredients
- 4 x 140 g Halibut fillets
- 8 various coloured heritage tomatoes
- 1 head of fennel
For the consommé
- 1 kg overripe plum tomatoes
- 1 shallot
- 1 clove of garlic
- 25 ml vodka
- 25 ml balsamic vinegar
- 100 g sugar
- 25 g sea salt
For the salsa verde
- 100 g parsley
- 100 g tarragon
- 100 g basil
- 1 shallot
- 1 clove of garlic
- 1 lemon zested
- 200 ml extra virgin olive oil
Method
- Create the consommé the night before you plan to serve the dish. Blend the plum tomatoes, shallot, garlic, sugar, vodka and balsamic vinegar for three minutes (or until totally blended). Pass the juice through a coffee filter and leave overnight.
- The next day, take your consommé and dispose of the leftover pulp and season the clear juice ready for serving.
- Cut the eight heritage tomatoes into various wedge sizes and place in a low temperature oven at 40˚C for one hour.
- Slice the fennel into quarters, and blanch until soft.
- Take the halibut and place a non-stick pan. Roast the fish skin side down, add the fennel and continue to cook until golden brown. Turn the halibut to ensure it cooks through.
- For the salsa verde, finely chop the clove of garlic and add the shallot and lemon zest. Then chop the parsley, tarragon and basil together, add to the mixture, finally adding olive oil and seasoning.
- To serve, place the tomatoes onto the middle of the plate and garnish with fresh basil. Then place the halibut on top of the tomatoes and sprinkle on the rest of the fennel. Finish by pouring the consommé and salsa verde oil over the fish, and serve immediately.
Nutrition
Calories: 806kcal | Carbohydrates: 70g | Protein: 20g | Fat: 54g | Saturated Fat: 8g | Cholesterol: 18mg | Sodium: 2538mg | Potassium: 2621mg | Fiber: 12g | Sugar: 41g | Vitamin A: 8709IU | Vitamin C: 141mg | Calcium: 451mg | Iron: 13mg
Another great fish recipe to try – Cod with parsnip puree and a verjus and spring onion butter sauce.
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