Name: Poached halibut with heritage tomatoes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Ingredients: 2 x 170g portions of skinless, boneless halibut fillets; 100ml white wine; 1 rosemary sprig; 1 banana shallot sliced; 300ml chicken stock; 500g ripe tomatoes; 300g mixed tomatoes cut into different shapes and sizes; 50ml rapeseed oil; 2 garlic cloves thinly sliced; 2 spring onions thinly sliced; 50g pre-blanched and podded broad beans (100g pre-podded weight)

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Poached halibut with heritage tomatoes

Poached halibut with heritage tomatoes

Tom Kerridge

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Serves 2

A challenge

Prep: 25 mins

Cook: 15 mins

plus overnight straining

A star rating of 3.6 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

500g ripe tomatoes

For the garnish

300g mixed tomatoes

cut into different shapes and sizes
50ml rapeseed oil
2 garlic cloves

thinly sliced
2 spring onions

thinly sliced
50g pre-blanched and podded broad beans

(100g pre-podded weight)

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Nutrition: per serving

kcal516
fat33g
saturates5g
carbs15g
sugars13g
fibre6g
protein36g
salt0.8g

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.

Recipe from Good Food magazine, August 2016

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A star rating of 3.6 out of 5.6 ratings

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