Halibut With Fava Beans and Asparagus
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon canola oil
- 1ounce diced prosciutto
- 3tablespoons finely chopped shallots
- 1cup chicken stock
- ¼cup black truffles (about 2 truffles), chopped
- 2cups baby peas (10 ounces), shelled (frozen peas are fine)
- 1½cups sugar snap peas (5 ounces), sliced into the bias into ¼-inch slices
- 12asparagus tips
- ½cup fava beans (8 ounces in pods), shelled and outer skin removed
- Fine sea salt
- Freshly ground white pepper
- 66-ounce halibut fillets
- 5tablespoons butter
- 1teaspoon oregano leaves, minced at last minute
- 1lemon
- Coarse sea salt
Nutritional analysis per serving (6 servings)
360 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 39 grams protein; 837 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat canola oil in a pan over medium heat and add prosciutto and shallots. Sweat until shallots are soft and translucent. Cover with stock and simmer for about 10 minutes. Stir in truffles. Set aside.
- Step 2
Blanch the peas, sugar snaps, asparagus and fava beans separately in boiling water, until tender, about 1 minute. Remove from heat and immediately plunge into an ice-water bath to stop the cooking. Set aside fava beans, 1 cup of sugar snaps and asparagus. Place peas and ½ cup of sugar snaps in a blender or food processor and puree. Force puree through a fine-mesh sieve to remove any lumps or strings. Set aside in a small pot.
- Step 3
In a heavy casserole large enough to accommodate 6 fillets, bring ¼ inch of salted water to a simmer. Salt and pepper each fillet on both sides. Gently poach for 3 to 5 minutes, until the halibut is just cooked through. Test for doneness by inserting a skewer in thickest part of fish for 5 seconds. Skewer should be warm upon removal.
- Step 4
Bring the chicken-stock-and- truffle mixture to a boil and carefully whisk in 4 tablespoons butter. Add remaining snap peas, fava beans and asparagus, along with oregano, and hold over low heat. Reheat pea puree and stir in remaining butter. Spoon some puree down center of plate in a line and top with a fillet, crosswise over puree. Squeeze lemon juice over halibut and a pinch of sea salt. Spoon over sauce. Repeat 5 times. Serve.
Private Notes
Comments
This was just delicious. The cooking times were way off, for me, but if you cook to the level of done=ness that you like, it will be fine. The instruction about how to tell if the halibut is cooked? That was GOLD. My halibut (thick pieces) took easily twice as long as the recipe indicated, but by following the metal-skewer test, I wound up with perfect fish. And the sauce and the puree were fabulous with it.
Even heavily modified, this dish was stunning: Sweat shallots (no prosciutto). Cover with stock and simmer. I used fresh asparagus, frozen peas, canned favas, and no sugar snap peas. To puree, I ended up using chicken stock and a potato masher. Poach halibut in the shallot stock. Remove fish and add oregano, poached asparagus, favas, and some peas. Heat and pour over fish on pea puree. Drizzle lots of black truffle oil over the top. No butter. I'll try in summer with fresh peas and favas.