Combining the best of land and sea, this entrée is rich enough to satisfy and refined enough to attract immediate applause.
1/4 cup (60 mL) extra virgin olive oil
4 4-to-5-oz (115-to-125-g) pieces of fresh halibut
1 cup (250 mL) French green lentils
2 cups (500 mL) water
2 Tbsp (30 mL) apple cider vinegar
1/4 cup (60 mL) chopped ham
1/2 cup (125 mL) chicken or vegetable stock
1 cup (250 mL) organic dry white wine
1/4 cup (60 mL) white wine vinegar
Juice and zest of 4 organic lemons
2 shallots, chopped
2 sprigs thyme
1 cup (250 g) butter, cut into small cubes
Salt and pepper, to taste
2 Tbsp (30 mL) unsalted butter
1 clove garlic, chopped
1 bunch Swiss chard or kale
1 cup (250 mL) chicken or
Simmer lentils in water over medium heat until just cooked, about 20 to 30 minutes. Drain and drizzle with apple cider vinegar. Set aside.
To prepare Beurre Blanc, in small saucepan combine wine, vinegar, lemon juice and zest, shallots, and thyme. Simmer on medium high until two-thirds of liquid has evaporated, about 2 to 3 minutes. Remove from heat and whisk in 1 or 2 cubes of butter at a time, waiting until they are almost entirely incorporated before adding more. Add salt and pepper to taste and strain. Keep warm.
To prepare Roasted Halibut, preheat oven to 400 F (200 C). Heat oil in large cast-iron fry pan until it ripples but does not smoke. Place halibut skin side up in pan. Place pan in oven for 5 to 7 minutes, depending on thickness of halibut. Halibut is ready when it is not completely firm, but is not jiggly and raw either. Remove halibut from oven. Lift with thin spatula and flip onto warmed plate.
While halibut is in oven, add lentils, ham, and stock to another fry pan and simmer until stock is absorbed, about 5 minutes. In another pan, melt butter, add garlic, and brown slightly. Add Swiss chard or kale and stock. Cover and simmer until greens are tender, about 3 minutes. Remove excess moisture.
To serve, divide lentils in equal mounds in the middle of each serving plate and top with greens and a piece of halibut. Drizzle with Beurre Blanc. Serves 4.
source: "Open to Inspiration", alive #284, June 2006
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