with Herbed Citrus Breadcrumbs and Basil Pistou Yellow wax beans, snow peas, sugar snap pea fricassÉe
1/3 pound portion of center cut halibut. Season portion with salt and pepper; set aside
2 ounces each of: yellow wax beans, snow peas and sugar snap peas
7 ounces of basil leaves
3 T of extra virgin olive oil
1 T pine nuts
Salt to taste
Blanch basil leaves in well salted water for 30 seconds and immediately cool in ice water. Drain basil well, squeezing out all the water. Add to a blender with the rest of the ingredients, process until smooth, about 1 minute on high.
Sauté on medium high with extra virgin olive oil. Add 1 T of diced shallots, sweat until translucent. Then add 1 T of madras curry; powder, toast until fragrant, about 30 seconds. Add ¼ cup of vegetable stock, 2 T of crème fresh, 1 tsp butter. Cook for 5 minutes gently. Season with salt and pepper. Blend on high until smooth. Add liquid back to sauté pan and add cooked beans. Keep warm gently.
Dry seasoned fillet with paper towel and reapply more salt. Sauté fish until finished. Add lemon zest and espellette pepper to fillet. Place a small amount of basil pistou on the plate. Add vegetable fricassee on top. Place fish over that. Drizzle with extra virgin olive oil and lemon juice.