Halibut with Eggplant and Tomato Water

Name: Halibut with Eggplant and Tomato Water
Yield: Serves 4
Cuisine: United States
Ingredients: 1 Italian eggplant, diced; 6 fairytale eggplants, halved lengthwise; 2 Tbsp. white balsamic vinegar; 4 halibut filets, each 4 oz. (115 g); 1 oz. (30 g) white miso; 2 oz. (60 g) butter; 1 cup (175 g) sungold tomatoes, halved; 1 tsp. (4 g) minced shallots; Tomato water; 8 tomato “petals”; Salt and white pepper; 1 tsp. white miso; 1 tsp. mirin

Preparation info

Serves
4

Difficulty
Complex

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Both the slow-baked halibut and tomatoes are soft to suit the texture of this dish, while miso-flavored tomato water as an umami sauce brings it all together.

Ingredients

4 halibut filets, each 4 oz. (115 g)
2 oz. (

Americas
United States
Sauce
Pescatarian
Gluten-free

Method

Preheat oven to 275°F (135°C).

Mix butter and miso together at room temperature. Spread evenly over each piece of fish. Place the fish on a buttered sauté pan and into the preheated oven for 7 minutes.

Sauté halved fairytale eggplant and diced Italian eggplant in olive

Ingredients

Method

Photos