Grosso Rombo con Salmone

(Halibut Served with a Salmon)


1 1/2 Lb. Halibut fillet - thickest part
1/4 Cup Olive oil - Extra virgin
4 Med. Shallots - sliced very thinly
3 Tbl. Lemon  juice - preferably from a Meyer Lemon
2 Tsp. Lemon zest - preferably from a Meyer Lemon
1/2 Lb. Salmon fillet
1 Tbl. Capers in vinegar
1 Tbl. Parsley - leaves only
1/4 Cup Crème Fraiche
Q.B.    Salt and Pepper
1 Cup Flour - all purpose unbleached


Preheat the oven to 475° F.

Whisk the olive oil and the lemon juice together with the salt and pepper.  Place this in a bowl along with 2 of the sliced shallots, and the halibut.  Marinate the halibut in the oil, lemon juice and shallot mixture, turning every 15 minutes.

Meanwhile place the salmon on a bed of the remaining sliced shallots and a little olive oil in a small, shallow baking dish.  Sprinkle a little olive oil on top of the fish. Oven roast at 475° F. for about 10 - 12 minutes or until the fish is  just done.  Cool the oven to 450 °F.  Remove from the oven when done, and allow to cool until the salmon can be handled

Now oven roast the halibut in the cooler oven for 15 minutes, turning  once at about 7-8 minutes.  (The degree of doneness/time factor will depend to a certain extent upon the thickness of the salmon and halibut, so the actual cooking times may vary a bit.)

While the halibut is cooking, flake the salmon and put it in a mixing bowl.  Add the parsley  capers and the crème fraiche and salt and pepper.  Mix gently with a large spoon.

Remove the halibut from the oven, and cut into two portions.  Spoon half of the salmon tapenade over the halibut and serve immediately.

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Last updated on:02/05/04 07:32:56 PM