Quality olive oil and fish are a match made in heaven, a fact proven in this dish. Here, the gently-cooked halibut is plump, firm and infused with rich olive oil flavor. And the bright green onion relish on top is a condiment you’ll want to put on everything.
Ingredients
Green Onion Relish
1 bunch scallions, finely sliced
1 bunch cilantro, finely chopped
1 small piece ginger, peeled, finely minced
2 cloves garlic, finely minced
1 shallot, finely minced
1/2 cup Partanna Olive Oil
2-3 tablespoons rice wine vinegar
1 teaspoon red chili flake
1 teaspoon kosher salt
Olive Oil Poached Halibut
6 cups Partanna extra virgin olive oil or other olive oil of choice
4 (6oz pieces) Alaskan halibut, skin off
Herbs of your choice
Slices of lemon
1 half bulb shallot, split
Kosher salt
Morels and Scallions
¼ cup avocado oil or blended oil (your ratio choice part neutral oil, part olive oil)
2 bunch scallions, bulb trimmed
1 pound morel mushrooms
1 shallot, finely minced
2 cloves garlic, finely minced
Kosher salt and freshly ground black pepper
Garnish
Flakey Sea Salt
Preparation
- Green Onion Relish: In a small mixing bowl combine scallions, cilantro, ginger, garlic, shallot, olive oil, rice wine vinegar, red chili flake and kosher salt. Mix well and allow to stand at room temperature.
- Olive Oil Poached Halibut: Fill the pot with 6 cups of olive oil and bring the oil to 135 degrees f along with the herbs and garlic.
- Season the halibut with kosher salt and white pepper and carefully place the fish into the oil using a pair of tongs. Allow to poach for 6-8 minutes. Note: To reuse the oil, strain through a fine sieve, cool and freeze or refrigerate for later use, up to 2 times for poaching again to prevent waste.
- Morels and Scallions: While the halibut is poaching in a large saute pan over medium-high heat the blended oil and add the whole trimmed scallions and cook until they begin to blacken. Add the morel and cook until tender, about 3 minutes.
- Add shallot, garlic and season with salt and pepper and cook for an additional 2-3 minutes.
- Transfer the ¼ of the morels and onions to a plate and top with a piece of the poached halibut directly from the oil. Top with a generous spoonful of the relish and season with flakey sea salt.