Frank's Recipes! Roasted Halibut with White Bean Crust and Pancetta

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Roasted Halibut with White Bean Crust and Pancetta

24 oz. Center cut Alaska Halibut
3/4 lb. Dry Great Northern beans
10 vine ripe tomatoes
2 cloves garlic
2 shallots
2 bouquet garnis (each one is 4 thyme sprigs, 2 bay leaves, 10 black peppercorns wrapped in cheesecloth)
4 very thin slices of pancetta or apple-smoked bacon
1/2 cup white wine
1 bunch flat leaf parsley
8 oz. Chicken stock
4 oz water
5 tablespoon Olive oil
Salt
Pepper

Soak the beans for 3 hours in cold water; drain and rinse. Chop 1 cove garlic and 1 shallot. Dice 1 clove and 1 shallot. Set aside. Core the tomatoes and cut a small "X" at the top. Blanch in boiling water for 30 45 seconds. Remove tomatoes from water and place in ice water for 1-2 minutes. Peel, seed and chop tomatoes. Set aside. Chop parsley and set aside. Chop halibut into 4 (6 oz.) squares (or ask butcher to do it). Prepare bouquets.

Tomatoes:
Heat in 10-in. saucepan on moderate heat, add 1 tablespoon Of olive oil, and the diced shallots and diced garlic. Cook for 1 to 1 1/2 minutes (be sure not to brown), then add chopped tomatoes, a touch of salt and pepper and 1 bouquet garnis. Cook over low heat for 1 hour. When finished, set aside and keep warm

Great Northern beans:
Heat another 10-in. saucepan, add 1 tablespoon Olive oil, chopped shallots and chopped garlic. Cook for 1 minute, then add beans, chicken stock, water and the other bouquet garnis. Bring to a boil, turn down to a simmer and cook for 1 1.2 hours (if using canned beans cook for 20 minutes), stirring often. Check beans to make sure they are cooked through. Season to taste with salt and pepper. Cook 2 more minutes, strain beans, saving liquid. Puree beans in a food processor, adding cooking liquid as needed to obtain a fine puree. Transfer to a bowl and keep warm.

Heat oven and broiler to 4000 F. Season fish with slat and pepper, then neatly spread 1/4 - inch layer of bean puree over the fish. Place the pancetta on top of bean puree. Heat a 10-in. skillet on stove at high heat. Put the fish in the skillet, pancetta side up. Add 1 tablespoon Olive oil. Cook 45 seconds on stove at high heat. Remove form heat. Add whit e wine to fish in skillet, place skillet in preheated oven for 4 minutes, then in broiler for two minutes to make the pancetta crispy. Take fish out of skillet and keep warm.

Add the prepared, warm tomatoes to white wine left in skillet. Heat, season to taste with salt and pepper, and chopped parsley and tablespoon Of olive oil. Heat 4 dinner plates. Put a bed of tomatoes on plate. Place fish with pancetta and puree facing up on the bed of tomatoes. Serve immediately.

Makes 4 servings.

TIPS:
Suggestions for vegetable compliment: sauteed zucchini. Substitute canned beans for dry beans: 2(15-16 oz. Cans). 1/2 cup vegetable stock may be substituted for white wine