Name: Sautéed Atlantic Halibut with Summer Succotash and Rue-Scented Onion Glaze
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 1½ teaspoons sugar; About 2½ cups Chicken Stock; 18 fava beans, peeled, germ removed, blanched until tender (see Big-Pot Blanching), chilled in ice water, and drained; 1 teaspoon Brunoise; 1 tablespoon honey; 4 ears baby corn; 2 to 3 tablespoons Beurre Monté; Pinch of kosher salt; Canola oil; 1 cup milk; 6 medium or 12 small cipollini onions (about 6 ounces total); A ½-inch sprig rue; 5 sprigs thyme; 1 tablespoon Beurre Monté; Kosher salt and freshly ground white pepper; ½ to ¾ cup Beurre Monté; Freshly ground black pepper; Flour for dusting; 6 pieces halibut fillet, 2 inches by 2 inches by ¾ inches (about 3 ounces each); 1 teaspoon diced yellow bell pepper (peeled and cut into 1/16-inch dice), quickly blanched and drained; Freshly ground black pepper to taste; ½ cup Veal Stock; ½ teaspoon finely minced chives; Kosher salt; 6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces; 6 small sprigs chervil; 6 chive tips (about 1 inch long); 1 teaspoon diced red bell pepper (peeled and cut into 1/16-inch dice), quickly blanched and drained

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

One of the reasons I find fish exciting to cook is that it carries garnishes so well. Halibut is a great example. I often serve it with four different preparations of onions, sometimes even with a dusting of onion powder. I use Atlantic halibut because it has a higher fat content and a moister flesh than the Pacific. Here the garnish is succotash with an unusual glaze that originated with my favorite way to cook onions, braising them with the herb rue. Rue is a beautiful gray-green plant th