American cuisine

Easy

Northern Halibut With Squash Ribbons

To experience a truly special dish, why not try this Northern halibut wrapped in squash and zucchini ribbons? Not only will it tantalize your taste buds, but the visually appealing roll will be sure to make a statement! The Sun gold sauce, romano beans, ricotta, and the herb garnish make it a light yet flavorful meal. Give it a go in the comfort of your own home!

Chef Philip Tessier

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 40 min

COOKING TIME: 10 min

TOTAL TIME: 50 min

1 SERVING

Ingredients:

6 oz. Squash
6 oz. Zucchini
Activa®
1/16 tsp. Lemon zest
10 oz. Halibut
1/2 tbsp. Olive oil
Lemon juice
Sea salt
1 tbsp. Yellows oil (make by the restaurant)
1 tbsp. Sun gold sauce
1 tbsp. Romano beans
2 tbsp. Ricotta (with basil whey)
Herbal garnish
Sun gold sauce
1/2 lb. Sun Gold tomatoes
1/4 cup Squash blossoms
2 tbsp. Roasted garlic
1 tbsp. Olive oil

Directions:

Slice the squash and the zucchini as per the video and cut them in half.

Then take a foil and lay it down on the table. Take the squash and zucchini strips, taking care that it is laid down with the side with the skin.

Season it with Activa® and lemon zest.

Put the halibut on the layer of the zucchini and squash and roll it up. Wrap it into the foil and steam it for about 6 minutes at 64°C/147°F with a low temp steamer.

Cut into pieces as per your choice and unwrap.

Season with olive oil, lemon juice, and sea salt. Add sun gold sauce, Romano beans, ricotta, herbal garnish on a plate and serve it on top of them. Enjoy!

For the sun gold sauce: 1. Roast the Sun Gold Tomatoes: Preheat your oven to 400°F (200°C). Place the Sun Gold tomatoes on a baking sheet lined with parchment paper. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 20-25 minutes or until the tomatoes are soft and slightly caramelized. 2. Prepare the Squash Blossoms: Rinse the squash blossoms under cold water and gently pat them dry with paper towels. Remove the stems and any tough parts from the blossoms. Roughly chop the squash blossoms. 3. Blend Ingredients: In a blender or food processor, combine the roasted Sun Gold tomatoes, chopped squash blossoms, roasted garlic cloves, and olive oil. Blend until smooth and creamy. If the sauce is too thick, you can add a little more olive oil to reach your desired consistency. 4. Season to Taste: Taste the sauce and season with salt and pepper to your liking. Adjust the seasoning as needed.