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Halibut & Clams

Spanish Chorizo, Garbanzo, Parsley Broth


Ingredients
  • 5ea 7oz halibut filet portions

  • Olive oil to taste

  • 1 tbp chopped garlic

  • 1 tbp chopped shallots

  • 30ea small neck clams cleaned

  • 5tbp cooked garbanzo beans

  • 5 tbp small diced Spanish chorizo

  • ½ cup dry white wine

  • 2 cups fish fume

  • 2tbp fresh flat leaf parsley puree

  • Fresh lemon juice to taste

  • 2 tbp flat leaf parsley oil

  • 2 tbp arbequina olive oil

  • Salt to taste

Directions
  1. For the parsley puree: For the poached duck egg, heat up a sous vide water bath to 63C, the egg should preferably be at room temperature before dropping it in a water bath, add the egg to water and cook for 60 minutes, chill in iced water for 1 minute, crack open egg gently into a bowl, then spoon egg on top of pasta to serve

  2. For the halibut: For the taleggio cream, bring cream to a soft boil in a small pot, add cubed taleggio, and allow it to melt into cream, reduce to desired consistency, and adjust seasoning with some salt as needed, you may transfer this to an ISI and charge it to create a foam-like consistency for this cream or serve as is.

  3. For the clams: In a large sauté pan at medium heat add olive oil and guanciale fat, stir in garlic and shallots along with guanciale, cook softly for a few minutes, add chanterelles, turn up the heat to medium-high, stir a few times, deglaze with white wine and reduce to half, add cold butter and just cooked pasta out of the boiling water to the pan, mount butter into the sauce with pasta and other ingredients, season with salt to taste and some freshly ground black pepper, finally add the English peas to barely warm them up.

  4. Plating it up: In a bowl put broth without the clams in the bottom, drizzle both parsley oil and arbequina olive oil, top with halibut filet, place clams on both sides of fish, finish with micro greens garnish



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