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Halibut Barigoule

Halibut Barigoule


A wonderful update to the classic Provençal barigoule, this dish, light and full of flavor, with the addition of fiddlehead ferns and fava beans, definitely marks the arrival of spring!

Notes

*Note: Salmon or sea scallops would also work with this dish.

Ingredients

For the barigoule sauce

  • 4 1/2 Pounds baby artichokes
  • Juice of 1 lemon
  • 1/4 Cup extra-virgin olive oil
  • 2 -3 strips bacon, chopped
  • 1/2 Cup chopped fennel, stalks only
  • 1/2 Cup chopped yellow onion
  • 1/4 Cup chopped leeks, white parts only
  • 1 clove garlic, minced
  • 3 Cups dry white wine
  • 4 Cups vegetable stock
  • 3 sprigs fresh thyme

For the ferns and fava beans

  • 3/4 Pounds fiddlehead ferns
  • 1/4 Pound shelled fava beans
  • 2 -3 teaspoons olive oil
  • Salt and pepper, to taste

For the fish

  • 1 -2 tablespoons olive oil
  • Two 4- to 5-ounce boneless, skinless halibut fillets*
  • Salt and pepper, to taste
  • 2 -3 teaspoon chopped fresh dill, for garnish

Servings2

Calories Per Serving1496

Folate equivalent (total)826µg100%


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