Alaskan Halibut with La Tercera Farm Tardivo Radicchio, Jerusalem Artichokes, Fennel & Zolfino Bean Veloute

Meal: Dinner
Cuisine: American
Ingredient: Seafood
Season: Spring
Contributor: Michael Tusk

Directions

MAKES 4 SERVINGS

Directions

1. Set up a steamer on top of the stove and fill the base with 2 cups water and 1 cup white wine, turn on heat, bring to a boil, and then turn down heat.
2. Combine the radicchio, Jerusalem artichokes, and fennel in a salad bowl and toss with half of the lemon juice and a pinch of salt; set aside.
3. In a 2-quart sauce pot render the prosciutto on low heat until lightly browned and then add the red onion, celery, and carrot. Cook until tender, adding a little olive oil, if necessary.
4. Add the bouquet garni and zolfino beans and cover with the vegetable stock. Cook on a low heat for 45 minutes or until the beans are tender. When tender, cool the beans in their liquid and reserve at room temperature.
5. Puree the beans in a blender until very smooth, adding its liquid as needed. Pass through a chinois and place the veloute back in the blender. Add 1/4 cup olive and puree until smooth. Set the veloute aside and keep warm in a bain marie.
6. In a 1-quart sauce pot, place the chopped garlic. Cover with a third of the milk and bring to a boil. Drain the garlic but throw away the milk. Blanch the garlic twice more in the remaining milk and then combine the garlic, anchovies, butter, and remaining olive oil. Place over a low burner or pilot light and cook slowly until the garlic and anchovy are both tender. Add the red-wine vinegar and set aside and keep warm.
7. Warm 4 dinner plates and set aside.
8. Turn up the steamer and inside the steamer place the radicchio, Jerusalem artichoke, and fennel. Season the halibut on both sides with salt but no pepper and place the halibut on the bed of vegetables.
9. Cover the steamer and cook for about 8 minutes until the halibut is steamed to your liking and the vegetables are still slightly crisp.
10. Place the halibut in the center of each dinner plate. Remove the vegetable from the steamer and place in a bowl. Moisten with a small amount of the steamer liquid and season to taste, adding a bit more lemon to the vegetables.
11. Divide the vegetables under each piece of fish. Spread some of the bagna cauda over each filet of halibut. Finally froth the zolfino veloute with a hand blender and pour tableside around the fish. Eat immediately, spooning more bagna cauda on, if desired.

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