Directions for: Olive-Oil Poached Pacific Halibut with Chipotle-Potato Salad and Mint-Cucumber Gazpacho
Ingredients
Mint-Cucumber Gazpacho2 English cucumbers
large Fuji apple
clove garlic, minced
1 Tbsp (15 mL) white wine vinegar
tsp (2 mL) honey
1 tsp (5 mL) extra virgin olive oil
Salt and freshly ground pepper
6 mint leaves, chiffonade
Chipotle Aioli2 chipotle chilies in adobo sauce (canned)
2 Tbsp (30 mL) adobo sauce
cup (60 mL) ketchup
1 Tbsp (15 mL) honey
1 tsp (5 mL) dried oregano
tsp (2 mL) ground cumin
cup (80 mL) sherry vinegar
tsp (2 mL) paprika
cup (160 mL) extra virgin olive oil
cup (125 mL) lemon aioli
Salt and freshly ground pepper
Chipotle Potato Salad1 lb(s) (750 g) white, yellow and purple potatoes
2 Tbsp (30 mL) vegetable oil
tsp (2 mL) salt
1 small carrot, peeled
bulb fennel
⅛ red onion
1 tsp (5 mL) chopped fresh chives
Salt
Olive-Oil Poached Ocean Wise Halibut with Herb Crust4 (6-oz/170 g) fresh Ocean Wise halibut, at least 3/4-inch (2 cm) thick
2 cups (500 mL) + 1 Tbsp (15 mL) olive oil
Salt and white pepper
2 Tbsp (30 mL) chopped fresh parsley
1 Tbsp (15 mL) chopped fresh chives
Directions
Mint-Cucumber Gazpacho1. Peel the cucumbers, slice in half lengthwise and remove seeds. Peel and core apple. In a food processor, pure cucumber, apple garlic, white wine vinegar and honey. While mixing, slowly pour in olive oil. Check seasoning and transfer to a serving bowl (or container that fits in your fridge). Fold mint chiffonade into the finished gazpacho and chill.
Chipotle Aioli1. Combine chipotles, adobo, ketchup, honey, oregano, ground cumin, paprika and sherry vinegar in a food processor. Blend until well combined. Slowly add extra virgin olive and continue to blend. Adjust seasoning. Add the mixture to lemon aioli. Whisk until well incorporated, and refrigerate.
Chipotle Potato Salad1. Preheat the oven to 400F (205C).
2. Cut the potatoes into bite-size pieces. Toss the potatoes with vegetable oil and salt and roast in the oven on a shallow baking tray lined with parchment paper.
3. Using a peeler, shave the carrot down to the core, lengthwise. Thinly shave fennel and red onion (ideally using a mandolin). Combine 2 Tbsp (30 mL) chipotle aioli, and all ingredients in a bowl and season with salt.
Olive-Oil Poached Ocean Wise Halibut with Herb Crust1. Let the fish sit at room temperature for 1 hour. Add 2 cups oil to a pan large enough to submerge fillets in the oil. Heat the oil to 90F (32C).
2. Season the fish with salt and white pepper. Gently rub fish with the remaining olive oil, to better adhere herbs to it. Mix parsley and chives and apply one side of the fish with them.
3. In another pan, sear the fish with the herb-side down (to create an herb crust). Gently remove the fish with a fish spatula and place it in the olive oil pan.
4. Poach over low heat for 25 minutes. Remove from the olive-oil bath and adjust seasoning.
5. To Serve: Pour the gazpacho into four shallow bowls. Place the potato salad in the centre of shallow bowls, followed by the cooked fish. To garnish, use a salad of watercress, frisee or micro greens.
See more: Dinner, Fish, French, Potatoes, Seafood, Soup, Summer, Vegetables