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Recipes Main Course Fish
Recipes Main Course Fish
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| Servings: | 4 |
| Author Notes: | One the world's foremost experts on fish and seafood, Rick Stein's recipe will be loved by all. |
| Ingredients: |
2 1/2 cups (600 ml) inexpensive olive oil 4 (6 ounce/175 g)pieces of thick halibut filet, skinned 1 tablespoon extra virgin olive oil 1 large hothouse cucumber, peeled and thinly sliced 1 tablespoon chopped fresh dill, plus a few sprigs for garnish 2 teaspoons white wine vinegar sea salt |
| Instructions: |
1. Pour a thin layer of olive oil in a pan just big enough to hold the pieces of halibut side by side. Season the fish on both sides with a little salt, put them in the pan, and pour the rest of the oil over them - it should just cover the fish. Very slowly heat the oil to 130 - 140 F (55-60 C), agitating it with a spatula now and then so it heats evenly. If you don't have a thermometer, you can test the oil with your little finger - the oil should just feel unpleasantly hot. 2. Take the pan off of the heat and leave it somewhere warm on top of the stove for 15 minutes so the fish can poach gently in the oil. The temperature should remain at 130 - 140 F (55 to 60C); if necessary, keep taking the pan on and off to maintain this temperature. 3. Shortly before the fish is ready, heat the extra-virgin olive oil in a large frying pan. Add the cucumber slices and toss over medium heat for 1 minute. Add the dill, vinegar and a little salt. 4. To serve, divide the cucumber among 4 serving plates. Carefully lift the fish out of the oil, letting the excess drain off, and set it on top of the cucumber. Pour the oil into a cup, leaving behind the juices from the fish, which will have settled on the bottom of the pan. Spoon these juices around the edge of the plate, sprinkle the fish with a few sea salt flakes, and garnish with a spring of dill. |
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