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!

2
Servings
6005
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

For the barigoule sauce

  • 4 1/2 Pounds baby artichokes
  • Juice of 1 lemon
  • 1/4 Cup extra-virgin olive oil
  • 2-3 strips bacon, chopped
  • 1/2 Cup chopped fennel, stalks only
  • 1/2 Cup chopped yellow onion
  • 1/4 Cup chopped leeks, white parts only
  • 1 clove garlic, minced
  • 3 Cups dry white wine
  • 4 Cups vegetable stock
  • 3 sprigs fresh thyme

For the ferns and fava beans

  • 3/4 Pounds fiddlehead ferns
  • 1/4 Pound shelled fava beans
  • 2-3 teaspoons olive oil
  • Salt and pepper, to taste

For the fish

  • 1-2 tablespoons olive oil
  • Two 4- to 5-ounce boneless, skinless halibut fillets*
  • Salt and pepper, to taste
  • 2-3 teaspoon chopped fresh dill, for garnish

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.

Nutritional Facts

Total Fat
63g
90%
Sugar
324g
100%
Saturated Fat
34g
100%
Cholesterol
67mg
22%
Carbohydrate, by difference
1189g
100%
Protein
177g
100%
Vitamin A, RAE
303µg
43%
Vitamin B-6
6mg
100%
Vitamin C, total ascorbic acid
39mg
52%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
322mg
32%
Choline, total
272mg
64%
Copper, Cu
2mg
0%
Fiber, total dietary
17g
68%
Folate, total
415µg
100%
Iron, Fe
17mg
94%
Magnesium, Mg
553mg
100%
Manganese, Mn
10mg
100%
Niacin
48mg
100%
Pantothenic acid
7mg
100%
Phosphorus, P
1692mg
100%
Riboflavin
1mg
91%
Selenium, Se
111µg
100%
Sodium, Na
6251mg
100%
Thiamin
3mg
100%
Water
296g
11%
Zinc, Zn
10mg
100%

Halibut Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Halibut Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.