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Licorice-Poached Halibut

Ingredients

  • 4 licorice sticks
  • 1 quart half-and-half
  • Kosher salt
  • 12 haricots verts, tops removed
  • 1 inner stalk celery
  • ¼ cup thinly sliced red onion
  • 1 teaspoon very thinly sliced mint
  • 1 pinch freshly grated lemon zest
  • 12 almonds
  • 3 teaspoons olive oil
  • Half a lemon
  • 1 ½ pounds skinless halibut fillet (from the head end of the fish), cut into 4 equal pieces
  • White pepper
  • Fleur de sel
  • Black pepper
  • ¼ Granny Smith apple, peeled and cut into matchsticks
  • 2 teaspoons thinly sliced chives
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      558 calories; 35 grams fat; 18 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 40 grams protein; 172 milligrams cholesterol; 913 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  1. Preheat oven to 350 degrees. Put licorice sticks on a baking sheet and toast in the oven for 5 to 7 minutes. Let cool, then use a knife (or hammer and nail) to carefully split the sticks into pieces. In a saucepan large enough to fit the fish in one layer, pour the half-and-half. Wrap the licorice sticks in cheesecloth and secure with string. Add to the pan. Heat on medium high until bubbles form around the edge, then turn the heat to low and keep warm for 20 minutes, or until the half-and-half tastes pleasingly of licorice. Remove licorice bundle and discard. You will return to the liquid later.
  2. Fill a small saucepan with water, add salt and bring to a boil. Add the haricots verts and blanch for 2 minutes. Shock in ice water, then dry. Split the beans lengthwise. Using a vegetable peeler, peel the outer layer from the celery and discard. Shave the remaining stalk into 4-inch-long pieces. You will need about 16 pieces. Put the onions in a small bowl, mix with a pinch of salt and let stand for 10 minutes. Rinse the onions and squeeze out excess liquid.
  3. In a bowl, mix the haricots verts, celery, onions, mint, lemon zest and almonds. Sprinkle with olive oil and a few drops lemon juice. Season with salt. Toss until evenly dressed.
  4. Place the half-and-half back on the heat and bring to 155 degrees (using a candy thermometer). Season the halibut with salt and white pepper. Lower the fish into the half-and-half and poach, turning once, for 8 to 10 minutes, or until just cooked through. Lift the fish from the liquid and set on a paper towel.
  5. Transfer about 1 cup cooking liquid to a medium bowl. Season with salt, if needed. Add 3 to 4 drops lemon juice. Using an immersion blender or milk frother, whip the liquid until foamy.
  6. On each of 4 plates, arrange a little of the haricots verts salad. Lay a piece of fish on top. Season it with fleur de sel and black pepper. Lay a few apple matchsticks on top, followed by a pinch of chives. Spoon the foamy sauce on the fish and around the plate.

1 hour 30 minutes

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