Olive Oil Poached Sundance Halibut with Provencal Vegetables
{{#rendered}} {{/rendered}}(Larry Crowe/Associated Press)
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.
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Servings: 4
Ingredients:
1/2 cup zucchini, small dice
{{#rendered}} {{/rendered}}1/2 cup eggplant, small dice
1/2 cup leeks, sliced thin
1/2 cup yellow bell peppers, small dice
{{#rendered}} {{/rendered}}1 cup tomato, diced
1/2 cup extra virgin olive oil
1 tablespoon garlic
{{#rendered}} {{/rendered}}3 Sprigs thyme
2 tablespoon parsley, chopped
2 quart olive oil
{{#rendered}} {{/rendered}}4 Pieces of halibut or salmon (6 ounce per piece)
Salt and pepper
Preparation:
Place vegetables in large sauté pan and heat up extra virgin olive oil until it lightly begins to smoke
{{#rendered}} {{/rendered}}Add leeks and peppers and sauté until tender (about 4 min)
Add the remaining herbs and season with salt and pepper
Put remaining olive oil in a deep pan and heat until it reaches 150 degrees
{{#rendered}} {{/rendered}}Season fish and slowly place fish in pan
Cook for about 10 min or until fish is not translucent inside