Halibut Barigoule

Halibut Barigoule
Staff Writer
Halibut Barigoule

BLT Fish/ESquared Hospitality

Halibut Barigoule

A wonderful update to the classic Provençal barigoule, this dish, light and full of flavor, with the addition of fiddlehead ferns and fava beans, definitely marks the arrival of spring!

Notes

*Note: Salmon or sea scallops would also work with this dish.

Directions

For the barigoule sauce

Trim off the outer leaves of the artichokes. Then, with a paring knife, cut off the inner leaves until only the heart remains. Cut into quarters, and rub with lemon juice to prevent browning.

Heat the olive oil in heavy saucepan over medium heat. Render the bacon until it is done, but not crispy or burnt. Add the fennel, onion, leeks, and garlic. Sauté until the onion is translucent, about 2-3 minutes.

Add the wine and bring to boil over high heat. Then, add the vegetable stock, return to a boil, and add the artichokes. Once the artichokes are tender, drain, reserving the cooking liquid, and let cool. Discard the fennel, onion, leeks, and garlic.

For the ferns and fava beans

Bring a large pot of salted water to a boil and set up an ice bath. Blanch the fiddlehead ferns and fava beans until al dente, about 3-5 minutes. Then, drain and transfer to the ice bath. Remove from the ice bath and set aside.

In a large skillet, heat the olive oil. Sauté the fiddlehead ferns and fava beans for 1-2 minutes. Season with salt and pepper, to taste.

For the fish

Brush the olive oil on both sides of the halibut fillets. Season with salt and pepper, to taste. Heat a sauté pan over medium-high heat. Add the fillets and cook for about 5-7 minutes, turning once to sear both sides.

In another sauté pan, heat about 1 cup of the artichoke braising liquid and 2 cups of the trimmed artichokes. Transfer to serving bowls or deep plates. Place the halibut portions on top, and serve the fiddlehead fern mixture alongside. Garnish with the dill.

Nutrition

Calories per serving:

2232 kcal

Daily value:

112%

Servings:

2
  • Carbohydrate, by difference 369 g
  • Protein 100 g
  • Total lipid (fat) 54 g
  • Vitamin A, IU 11685 IU
  • Vitamin A, RAE 340 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 124 mg
  • Vitamin D 20 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 174 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 51 g
  • Aspartic acid 1 g
  • Beta-sitosterol 10 mg
  • Betaine 5 mg
  • Calcium, Ca 869 mg
  • Campesterol 2 mg
  • Carotene, alpha 443 µg
  • Carotene, beta 6754 µg
  • Cholesterol 87 mg
  • Choline, total 413 mg
  • Copper, Cu 2 mg
  • Cryptoxanthin, beta 5 µg
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 15 g
  • Fatty acids, total trans 11 g
  • Fiber, total dietary 68 g
  • Folate, DFE 991 µg
  • Folate, food 993 µg
  • Folate, total 1023 µg
  • Fructose 1 g
  • Glucose (dextrose) 4 g
  • Glutamic acid 2 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 23 mg
  • Isoleucine 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 5799 µg
  • Lycopene 104 µg
  • Lysine 1 g
  • Magnesium, Mg 537 mg
  • Manganese, Mn 4 mg
  • Niacin 41 mg
  • Pantothenic acid 4 mg
  • Phenylalanine 1 g
  • Phosphorus, P 1267 mg
  • Phytosterols 12 mg
  • Potassium, K 4758 mg
  • Proline 1 g
  • Retinol 12 µg
  • Riboflavin 3 mg
  • Selenium, Se 36 µg
  • Serine 1 g
  • Sodium, Na 8589 mg
  • Starch 7 g
  • Stigmasterol 1 mg
  • Sucrose 8 g
  • Sugars, total 34 g
  • Thiamin 3 mg
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 1522 g
  • Zinc, Zn 11 mg
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