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Braised Halibut Served in Casserole with Peas a la Francaise

Braised Halibut Served in Casserole with Peas a la Francaise

This mouthwatering halibut recipe is courtesy of chef Eric Ripert, and goes wonderfully with his Arugula and Artichoke Salad.

The Martha Stewart Show, March Spring 2008 http://www.marthastewart.com/255985/braised-halibut-served-in-casserole-with
3.7
Rated
74100(17)17
  • Yield Serves 4

Ingredients

    • 4 ounces bacon lardoons, cut into 3/4-by-1/4-inch pieces
    • 5 tablespoons unsalted butter, plus more for baking dishes
    • 12 pearl onions, peeled
    • 4 halibut fillets (6 ounces each)
    • Fine sea salt
    • Freshly ground white pepper
    • 3 pounds fresh English peas, about 2 cups shelled
    • 1 cup shredded iceberg lettuce
    • 2 cups homemade or store-bought low-sodium chicken stock or Fish Fumet (http://www.marthastewart.com/255515/fish-fumet)
    • 4 small sprigs fresh mint, chopped

Directions

  1. Divide bacon evenly between four 3-quart Dutch ovens. Place each over medium heat and cook until bacon is crisp and fat is rendered. Divide onions evenly between Dutch-ovens and add 1 tablespoon water to each; cook until tender, about 5 minutes.
  2. Season halibut fillets with salt and pepper and place one in each of the 4 Dutch-ovens. Add onions, peas, and lettuce around fillets; top each with 1 tablespoon butter and season with salt and pepper. Divide chicken stock evenly between dishes, cover, and place over high heat until liquid comes to a boil. Immediately reduce heat to medium and continue cooking until a metal skewer inserted inside the fish for 5 seconds feels warm when touched, about 5 minutes.
  3. Serve immediately sprinkled with chopped mint.

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