Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

Ingredients

  • six 7-ounce halibut fillets

Method

  1. Divide court bouillon between two 10-inch sauté pans. Place 3 halibut fillets in each. Bring to a simmer and cook for approximately 3 minutes on one side; turn over and cook for 3 more minutes.
  2. Divide hot eggplant pancakes among 6 plates. Place halibut on top. With 2 tablespoons, make 6 quenelles from the tomato confit to place on top of each plate. Drizzle each w