RECIPES

Olive Oil Poached Sundance Halibut with Provencal Vegetables

ap_photo_salmon.jpg

 (Larry Crowe/Associated Press)

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  • Servings

    4

Chef Hung Huynh, 2007 winner of Bravo's Top Chef and Executive Chef of New York City restaurant, Catch, will be crafting a poached fish feast for the stars at Sundance Film Festival in Park City, Utah.

Ingredients

  • 1/2 cup zucchini, small dice
  • 1/2 cup eggplant, small dice
  • 1/2 cup leeks, sliced thin
  • 1/2 cup yellow bell peppers, small dice
  • 1 cup tomato, diced
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon garlic
  • 3 Sprigs thyme
  • 2 tablespoon parsley, chopped
  • 2 quart olive oil
  • 4 Pieces of halibut or salmon (6 ounce per piece)
  • Salt and pepper

Preparation

Step 1:

  • Place vegetables in large sauté pan and heat up extra virgin olive oil until it lightly begins to smoke

Step 2:

  • Add leeks and peppers and sauté until tender (about 4 min)

Step 3:

  • Add the remaining herbs and season with salt and pepper

Step 1:

  • Put remaining olive oil in a deep pan and heat until it reaches 150 degrees

Step 2:

  • Season fish and slowly place fish in pan

Step 3:

  • Cook for about 10 min or until fish is not translucent inside