Pan Seared Medallions of Halibut with Corn Fava Bean “Hash” and Spicy Tomato Water
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Ingredients:
- 2 ears corn, fresh
- 2 cups Fava beans, shelled
- 1 cup diced potato, blanched
- Half cup onion, diced
- Half cup tomato, diced
- Quarter cup shrimp or fish stock
- 2 Tbsp. butter, unsalted
- 2 Tbsp. olive oil
- Salt and fresh ground black pepper
Method:
- In a medium sized sauté pan over high heat add the olive oil, potato and onion.
- Sautee until the potato starts to brown slightly.
- Add the corn, Fava beans, and tomatoes and sauté for 1 minute.
- Deglaze with the shrimp stock.
- Remove from heat and stir in butter.
- Season with salt and fresh ground black pepper.
Spicy Tomato Water
- 15 Large tomatoes, rough chopped
- 2 Tbsp. garlic, minced
- 1 Tbsp. Rosemary, chopped
- 2 Tbsp. Parsley, chopped
- 1 Tbsp. Crushed Red Pepper
- 1 Tbsp. Olive Oil
- Salt and fresh ground black pepper
- Place the tomatoes in a medium sized sauce pot and over a low flame.
- Add 1 cup of water and cover.
- Bring to simmer for 10 minutes and remove from heat.
- Allow tomatoes to cool to room temperature and push meat through fine mesh chinois.
- In a small saucepan, heat the olive oil over a low flame.
- Sweat the garlic and crushed red pepper for one minute.
- Add the tomato water, parsley, and rosemary.
- Bring to a boil, season with salt and fresh ground black pepper.
- Remove from heat and serve.
To assemble, sear the halibut in a little olive oil over high heat until done to your liking. Place some of the warm hash in the center of the plate. Place the fish on top of the hash and pour the tomato water over the fish and hash. Garnish with sprigs of chervil.