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Roast Alaskan Halibut with Baby Fennel, Virgin Olive Oil And

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CATEGORY CUISINE TAG YIELD
Clprime3 1 servings

INGREDIENTS

2 c Fine extra virgin olive oil
4 Heads baby fennel
12 lg Fresh unpeeled garlic cloves
4 Ripe Roma tomatoes
8 Portins Halibut; thick cut,
; brick-like (3 1/2
; ounce)
Fleur de sel; (sea salt) and white
; pepper, to taste
1/2 oz Butter
1 Sprig fresh tyhme
1/3 c Fresh tiny mint leaves
1/3 c Fresh tiny opal basil leaves
1/3 c Fresh chervil leaves
Fleur de sel; (sea salt) and white
; pepper, to taste
1/2 bn Dried fennel sticks

INSTRUCTIONS

Begin by making the garlic and tomato confit. Place 2 cups of olive oil in
a saucepan. Bring the temperature of the oil to about 225 degrees. Clean
the ends of the baby fennel and be sure the fennel is clean. Place the
fennel and the whole garlic cloves in the olive oil. Be sure to maintain
constant temperature throughout the cooking process. Test the doneness of
the fennel and the garlic with the tip of a small knife. They will both be
done when they fall easily from the knife. When they are cooked through,
remove them from the fat and allow them to cool. Serve the olive oil as it
is now infused with the flavor of fennel and garlic. When the fennel is
cool, cut it in half so you see the lengthwise cross section of the
vegetable. Cut the garlic cloves in half as well so that the flesh of the
garlic is exposed but remains in the skin. Set all of these items aside
while you prepare the tomatoes.
Remove the core of the tomatoes and crosshatch the base of the tomatoes.
Place them in boiling water and then remove them after 15 seconds to a bowl
of ice water. Peel the tomatoes and cut them in quarters through the stem
end. Cut away the seeds of the tomato leaving only the petals of the tomato
flesh, Line a half sheet pan with aluminum foil. Brush some of the fennel
scented olive oil on the sheet pan and arrange the tomatoes on top. Drizzle
a bit more of the oil over the tomatoes and sprinkle them with salt and
pepper. Place the tomatoes in a 250 degree oven until they begin to shrivel
just slightly, about 11/2 hour. Remove the tomatoes from the oven and set
them aside for service.
Now you are ready to cook the fish. Preheat the oven to 350 degrees.
Begin by brushing the fish with a bit of the infused oil, season both sides
with salt and pepper. Preheat a large saute pan until it is very hot. Place
a small amount of blended oil in the pan and once it begins to smoke add
the fish. Cook for 3 minutes on top of the stove until the fish begins to
turn brown, place the skillet in a 350 degree oven. The fish will cook in
about 2 minutes depending on its thickness.
While the fish is cooking place a second saute pan on the fire and add a
bit of the infused oil and the butter. As the butter begins to brown add
the halved baby fennel and halved cloves of garic and tomato petals. This
serves to lightly brown them and also reheat them. When they are all hot
flip them and season with the fleur de sel and pepper. As the fish
finishes, drizzle each plate with a bit of the infused oil and sprinkle
each portion with the fleur de sel and pepper.
To begin the final assembly, remove the fish from the pan and palce 2
pieces on each of four plates. Arrange the fennel confit, garlic and the
tomato around the fish. Toss the herbs with a bit of the cooled oil and a
squeeze of lemon along with salt and pepper. Sprinkle the plates with the
herbs to perfume the dish, Drizzle a bit of the oil, and garnish with a
sprig of the fennel stick. Adjust the seasoning of the cooking liquid and
spoon a bit over the dish.
Converted by MC_Buster.
Per serving: 102 Calories (kcal); 11g Total Fat; (99% calories from fat);
trace Protein; trace Carbohydrate; 31mg Cholesterol; 117mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0061
Converted by MM_Buster v2.0n.

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