Poached halibut with heritage tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight straining
- A challenge
- Serves 2
Skip to ingredients
- 2 x 170g portions of skinless, boneless halibutfillets
For the poaching liquor
- 100ml white wine
- 1 rosemarysprig
- 1 banana shallotsliced
- 300ml chicken stock
For the tomato broth
- 500g ripe tomatoes
For the garnish
- 300g mixed tomatoescut into different shapes and sizes
- 50ml rapeseed oil
- 2 garlic clovesthinly sliced
- 2 spring onionsthinly sliced
- 50g pre-blanched and podded broad beans(100g pre-podded weight)
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.
