Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
Sauce Tomate (Mother Sauce):
- 2 ounces (57 g) lardon
- 1 small white onion, finely diced
- 1-2 small carrots, finely diced
- 1 quart (1 L) tomato concasse
- 1 quart (1 L) light stock (chicken or veal)
- 2 bay leaves
- 2 sprigs thyme
- Salt and pepper
Halibut Provençale:
- Olive oil, for searing
- 4 @ 6 ounce (170 g) halibut fillets
- Salt and pepper
- 1-2 shallots, finely minced
- 2-3 cloves garlic, finely minced
- 2-3 loosely packed tablespoons (30-45 ml) chopped mixed rosemary, oregano, thyme (lavender? Marjoram? Sage?)
- ¼ cup (60 ml) white wine
- ½ cup (120 ml) chopped Niçoise olives
- 2/3 cup (160 ml) sauce tomate
- 2/3 cup (160 ml) tomato concasse
Method:
For the Sauce Tomate:
In a large pot over medium heat, render the lardon completely.
Add the onion and carrot and sweat for 3-4 minutes, until softening.
Add the tomatoes, stock, bay leaves and thyme and bring to a simmer.
Reduce heat as low as possible and simmer without stirring for 90 minutes. OPTIONAL: cover and transfer to 350 F (175 C) oven to prevent scorching.
Remove bay and thyme, blend until smooth, press through fine strainer (if needed).
For the Halibut Provençale:
In a sauté pan, heat olive oil until shimmering.
Add the halibut, presentation side down, and season with salt and pepper.
Cook until just cooked through, 1-2 minutes per side.
Keep warm.
Wipe out pan and heat more olive oil.
Add the shallots and sauté until starting to soften, 1-2 minutes.
Deglaze with white wine, scraping up any brown bits stuck to the base of the pan.
Add the herbs and warm through.
Add the olives and the tomato sauce and bring to a boil.
Remove from heat, add the tomato concasse, tossing once to warm through.
Serve immediately with the halibut.