Yotam Ottolenghi and Ramael Scully's Pistachio and Pine Nut-Crusted Halibut
Author Notes: Reprinted with permission from NOPI by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC. —The Curious Pear
Serves 6
For the pistachio and pine nut crust:
-
10
tablespoons (150 grams) unsalted butter, cut into 1/3-inch dice
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2
ounces (60 grams) shelled pistachios, lightly toasted and coarsely chopped
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2
ounces (60 grams) pine nuts, lightly toasted and coarsely chopped
-
1/4
teaspoon superfine sugar
-
2
tablespoons lemon juice
- Place the butter for the nut crust in a medium saucepan over medium-high heat. Cook for 4 minutes, until the butter is nutty smelling and golden brown. Remove from the heat and strain the butter through a fine-mesh sieve to remove any black bits.
- Add the pistachios, pine nuts, sugar, lemon juice, and 1/4 teaspoon salt. Mix well, then spread out in a small parchment-lined baking sheet, about 6 inches wide and 8 inches long. Chill in the fridge for 2 to 3 hours, until the butter has set firmly, then cut the mixture into 6 equal rectangles. Return the rectangles to the fridge until ready to use.
For the wild arugula and parsley vichyssoise and the halibut fillets:
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3 1/2
ounces (100 grams) parsley stems and leaves
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5 1/4
ounces (150 grams) wild arugula
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3
tablespoons olive oil, divided
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3
tablespoons (40 grams) unsalted butter
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2
medium shallots, coarsely chopped (3 1/2 ounces/100 grams)
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3
cloves garlic, crushed
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1
medium leek, green and white parts finely sliced (7 ounces/200 grams)
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2
large all-purpose potatoes, peeled and cut into roughly 3/4-inch pieces (13 ounces/370 grams)
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4 1/2
cups (1 liter) chicken stock
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1
ounce (26 grams) spinach leaves
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6
halibut fillets, skinless and boneless (1 pound 14 ounces/950 grams)
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2
tablespoons lemon juice
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12
breakfast radishes, green leaves and roots left on and sliced in half lengthwise (or 8 round radishes)
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Coarse sea salt and black pepper
- To make the vichyssoise, bring a medium saucepan of salted water to a boil and add the parsley and arugula leaves. Blanch for 30 seconds, then refresh under cold water. Strain, squeeze out the excess water, set aside to dry, then coarsely chop.
- Place 1 tablespoon of the oil and the butter in a medium saucepan over medium heat. Add the shallots and sauté for 4 to 5 minutes, stirring once or twice, until soft but not colored. Add the garlic and leek and cook for another 2 to 3 minutes. Add the potatoes and cook for 5 to 6 minutes, stirring frequently, until shiny and glossy.
- Pour over the chicken stock and bring to a boil over medium-high heat, then simmer for 8 to 10 minutes, until cooked by still retaining a bite. Add the blanched parsley and arugula and cook for a final minute, then remove from the heat and add the spinach, along with 1 1/2 teaspoons of salt and a good grind of black pepper. Transfer to a blender, blitz well until completely smooth, and set aside until ready to use.
- Preheat the broiler to 400° F or to its highest setting. Spread the halibut fillets out on a large parchment-lined baking pan and brush them with the remaining 2 tablespoons of oil. Season with 1 1/2 teaspoons of salt in total and a good grind of black pepper and cook for 6 to 7 minutes, until the halibut is almost cooked. Remove the baking pan from under the broiler and lay a rectangle of nut butter on top of each fillet. Return to the broiler and cook for a final 2 to 3 minutes, until the crust is golden brown. Remove from the oven and squeeze over the lemon juice.
- Warm the vichyssoise and spoon it into shallow wide bowls. Lay a halibut fillet on top, place the radish pieces alongside, and serve at once.
- This recipe is a Community Pick!
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over 1 year ago salena
Delicious. A lot of steps but the result plates beautifully and the flavors just work. I so enjoy when something I make looks like it came out of a fine restaurant kitchen.
about 2 years ago ReeceAmy
So amazing! The splash of lemon ties it all together. SO delicious. Thanks!
over 2 years ago Adrienne
I'm making this dish for New Year's Evev and would greatly appreciate some guidance. If I grill the fish on a gas grill, how high a temperature should I set the grill? I would hate to see the nut/butter crust slip off, so I'm considering bring it inside to finish it off in the oven.
over 2 years ago M
Totally wonderful. I made this with cilantro instead of parsley and it was amazing!
over 2 years ago Adrienne
M, Did you bake or broil in oven or grill? I'm not clear about Ottolenghi's in tension according to the recipe.
over 2 years ago Debbie
Looks delicious. It didn't say how much chicken stock. Any idea?
dr deb
over 2 years ago Sarah Jampel
Sarah is Food52's senior staff writer & stylist.
Sorry about that! It's 4 1/2 cups (1 liter).
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