Currently viewing the tag: "halibut"
The topping is what makes this a special dish, and that is due in great part to the unexpected hit of the lavender playing with the fennel. Clean and delicate with a light funk from leeks and green garlic, the topping brings out the meaty qualities of halibut without muzzling the sweetness. If you have the topping done ahead of time this is a dish that might take as little as 15-20 minutes to make.
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This topping grew out of another recipe used on salmon. This is a little more subtle, and more floral with the addition of the fennel seeds and lavender. While made initially for seared halibut, it would go nicely with pork chops, chicken, or other firm fleshed white fish. It can be tossed with kale or other greens as well, or stirred into grains such as farro or barley.
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This is a dish where a vegetable replaces a typical sauce of a highly seasoned liquid bound or thickened in some manner. Here, the chopped broccoli is braised in garlic oil until meltingly soft, so it is mildly sweet and a little nutty, then it is tossed with confit garlic cloves for richness and a smooth garlic flavor (minus the garlic “heat”), and then roasted almonds are added for crunch and to amplify the nuttiness of the broccoli. This makes a perfect foil to the briny sweetness of fresh halibut. Or any other firm fleshed fish you care to try, such as salmon, cod, etc. Also, it is a great way to use vegetables in a role other than just a side.
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