Soooo Long – Halibut with olives, walnut and herb crust with sauté long beans
Flétan en croute d’olives, noix et herbes aux haricots verts chinoix sautés
When it’s hot outside, it’s a sauna inside, and today has been one of those days. Living on the top floor, the high temperatures make this place like an oven…I did not feel like turning on the oven tonight, but I had this halibut that I needed to cook and figured I might as well be brave and start cooking anyway. I ended up cooking almost naked but that did not help with the heat. There is no air conditioning in San Francisco houses or apartments because most of the time, they don’t need it, but it would come in handy sometimes.
My right side neighbor is always gardening and taking care of his tomatoes naked, and that’s fine since he is in his property. The particular thing is that he goes walking around in the streets naked too and no one pays attention since he is known in the neighborhood. I found that quite amazing that the US is so puritan is some ways making sure not to show any nudity anywhere, then some places feel like a nudist camp. I think we are in the land of contradictions. I need to mention I live in the Castro neighborhood of San Francisco and it seems like no one is bothered by the heat and is completely free (of clothes too)…maybe that’s just the Castro…
Going back to Halibut, its flesh remains firm and does not break like cod would, the olive crust is infused with many herbs and is wonderful with the white fish as well as the crunchy and crispy textures of Chinese long beans. I like to cook them once in a while, you can make fun presentations and they always remain crunchy, it feels like eating thick spaghetti!
I had a similar fish dish with flavorful crust at a restaurant in Paris some time ago and I always wanted to re-create something similar. Not sure it came out exactly like it, but it was delicious anyway.
Ingredients for 4 people
For the halibut
- 4 halibut filets
- 4 tbs Italian parsley, chopped
- 4 tbs dill, chopped
- 4 tbs chives, chopped
- 4 tbs kalamata olives
- 4 garlic cloves
- 2 tbs walnuts, chopped
- 4 tbs plain breadcrumbs
- 3 tbs olive oil
- salt and pepper
For the long beans
- 2 bunches chinese green beans
- 2 shallots
- 2 garlic cloves
- 1 tbs olive oil
- salt and pepper
For the halibut
Add salt and pepper to the halibut. In a mixer, add herbs, walnuts, olives, garlic, olive oil, salt and pepper. Mix all ingredients to a fine to medium consistency. Add breadcrumbs, add salt and pepper if needed, (the olives being salty, if you don’t want to much salt, don’t add any). Placea good portion of the mixture on the top halibut surface (about 1/2 inch thinkness for the crust). Cook in the oven at about 380F for 10-15 minutes until the fish is just cooked but do not overcooked, it will get dry.
For the chinese long beans
Cut the extremities of the beans. Bring a large pot to a boil, cook beans for 5-10 minutes, do not over cook, they need to still be firm but not undercooked. Place in ice water to keep the beans green (they will darken if left out too long). In a pan, add olive oil, brown shallots until they become translucent and browned, add garlic and stir (do not burn it). Add long beans and mix well. Add salt and pepper.
- Snapper or not snapper ? – Red snapper kebabs with orange and olive vinaigrette on fennel fondue
- Automn Leaves – Sunburst squash and leek soup with oregano and yogurt, warm roquefort tartine
- A taste from far away – Shrimps in a coconut colombo sauce on spiced vanilla basmati rice
- Just for fun – Zucchini flans with olives, feta and mint in a heirloom tomato vinaigrette
- I ate all the fishes in the ocean – Mahi mahi fillet and candied lemon with cardamom on saffron rice with wilted dandelions
- Are there still fishes in the sea? – Salmon tart with spinach, onions and dill on a black sesame seeds, chili and herb crust
- That’s not for Pépito! – Green tea, coconut, and almond bouchées
- Vegetables inside and out – Carrot tagliolini with zucchini-walnut pesto
- A close cousin has just arrived – Whole wheat orzotto with shrimps, sea scallops, fennel, radicchio and herbs
- A few mousses in a layer or two – Mascarpone mousse with raspberries and strawberry coulis imitation tiramisù