Poached halibut with heritage tomatoes

Poached halibut with heritage tomatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight straining
  • A challenge
  • Serves 2

This fresh, light dish is perfect for a summer afternoon. If you want to add some crunch, toss in a few croutons

Nutrition: per serving
NutrientUnit
kcal516
fat33g
saturates5g
carbs15g
sugars13g
fibre6g
protein36g
salt7.8g
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Ingredients

  • 2 x 170g portions of skinless, boneless halibut fillets

For the poaching liquor

  • 100ml white wine
  • 1 rosemary sprig
  • 1 banana shallot , sliced
  • 300ml chicken stock

For the tomato broth

For the garnish

Method

  • STEP 1

    Make the tomato broth the day before. Put the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.

  • STEP 2

    The next day, toss the mixed tomatoes in a roasting tin with 1/ 2 tbsp flaky salt, the oil and garlic, then spread them out and leave for 1 hr.

  • STEP 3

    Next, put the wine, rosemary, shallot, stock and a good pinch of salt in a saucepan. Bring to a simmer, drop in the fish and reduce the heat so the liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquor and use as a stock at a later date.

  • STEP 4

    Spoon the mixed tomatoes with their oil and garlic, the spring onions and broad beans into two serving bowls. Top with the cooked fish, then pour over the tomato broth.

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