Christopher Villano
Slow-Cooked Halibut with Tomatoes & Almonds
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Slow-Cooked Halibut with Tomatoes & Almonds

Chef Dan Kluger, New York City - July/August 2014

For 8 servings

Crushed tomatoes:

  • 2 lbs. (1kg) tomatoes, cored and halved
  • 1 Tbsp. (15g) kosher salt
  • black pepper, freshly ground
  • Arbequina extra-virgin olive oil
  • 1 Tbsp. (15g) granulated sugar
  • 2 1/2 tsps. (12.5ml) Sherry vinegar
  1. Heat oven to 300°F.

  2. Place tomatoes on a baking sheet lined with parchment paper; season lightly with salt and pepper; drizzle with oil; toss; turn tomatoes cut side down; roast until skins have loosened; remove from oven; remove skins; discard; discard excess liquid from baking sheet; pass tomato pulp through food mill into large bowl; stir in salt, sugar, and vinegar; reserve.

Almonds:

  • 5 oz. (147.5ml) Arbequina extra-virgin olive oil
  • 1/3 cup (55g) almonds, cut into thirds, lengthwise
  • 2 Tbsps. (8.75g) parsley, chopped
  • 1 Tbsp. (4.25g) oregano, chopped

Heat oil and almonds in large sauté pan over medium heat; cook until golden brown; remove from heat; stir in herbs; place in airtight container; cool; cover; reserve.

Red wine vinaigrette:

  • 1 Tbsp. (15ml) red wine vinegar
  • 2 cloves (10g) garlic, blanched 3 times in water
  • 2 (10g) habañero chiles, halved and seeded
  • kosher salt
  • 3/4 Tbsp. (1.6g) granulated sugar
  • 1/4 cup (59ml) Arbequina extra-virgin olive oil

Blend vinegar, garlic, chiles, salt, and sugar in a blender until finely chopped; with motor running, gradually add oil; blend until emulsified and smooth; cover in airtight container; reserve.

Lamb’s quarters:

  • kosher salt
  • 1 tsp. (5g) baking soda
  • 1 lb. (454g) lamb’s quarters

Bring salt, baking soda, and 2 gallons water to a boil in large pot; add lamb’s quarters; cook, plunging with spider to wilt, 30 seconds; drain through fine chinois, shaking out excess water; spread out on baking sheet; cool in refrigerator; reserve.

Roasted tomatoes:

  • 2 lbs. (1kg) Sun Gold or cherry tomatoes, halved crosswise
  • 1 oz. (30ml) Arbequina extra-virgin olive oil
  • 3/4 Tbsp. (10 g) kosher salt
  • black pepper, freshly ground
  1. Heat combi oven to 225°F (no steam).

  2. Toss tomatoes with oil; season; place tomatoes cut-side up on baking sheet lined with parchment; cook until softened and shriveled around edges; remove from oven; reserve.

Assembly:

  • 8 1/4 lb. halibut fillets
  • 10 tsps. (80ml) Arbequina extra-virgin olive oil, plus more for drizzling
  • kosher salt
  • 56 to 60 thin slices shallots
  • 24 to 32 thin slices red finger chiles
  • fino verde basil sprigs (for garnish)
  1. Heat combi oven to 180°F (steam set to 100 percent).

  2. Drizzle halibut with oil; place on baking sheet lined with parchment paper; season with salt; steam fish until cooked through; remove from oven; reserve (keep warm).

  3. Heat lamb’s quarters with oil and 1 tsp. water in sauté pan over medium-high heat; remove from heat (keep warm).

  4. Place roasted tomatoes, shallots, chiles, and 1 Tbsp. red wine vinaigrette in a large bowl; toss; reserve.

  5. To serve, spread 1 1/2 oz. crushed tomatoes in each serving bowl; mound 2 Tbsps. lamb’s quarters on top of sauce in center of each plate; sprinkle 2 Tbsps. almonds around lamb’s quarters; place halibut on top of greens; top halibut with tomato/shallot salad; garnish with basil.

What to drink: Wilfrid Rousse Clos de la Roche Chinon 2010