Halibut with Spanish Overtones & Saffron “Paella”

Temps des Fêtes 2016
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food and drink

BY: Lucy Waverman

I use smoked sweet paprika so the dish is smoky but not hot. Cooking time for the fish will vary depending on thickness. Bake for 10 minutes per inch (2.5 cm). The processed celeriac looks like rice and the appeal of the dish is that it tastes like a paella but is entirely vegetable.

PARSLEY BUTTER
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) softened butter
2 tsp (10 mL) chopped parsley
1 tsp (5 mL) grated lemon zest
½ tsp (2 mL) smoked Spanish paprika
Salt and freshly ground pepper

4 fillets of halibut, each 6 oz (175 g)

“PAELLA”
¼ tsp (1 mL) saffron threads
1 cup (250 mL) fish or chicken stock, heated to a low simmer
3 cups (750 mL) peeled and diced celeriac
2 tbsp (30 mL) olive oil
½ cup (125 mL) chopped Spanish chorizo sausage, about 2½ oz (75 g)
½ cup (125 mL) chopped onion
½ cup (125 mL) chopped leek, white part only
1 tsp (5 mL) chopped garlic
Salt and freshly ground pepper
¼ tsp (1 mL) smoked Spanish paprika
2 tbsp (30 mL) chopped parsley

1 Preheat oven to 450°F (230°C).

2 Combine oil, butter, parsley, lemon zest and paprika. Season with salt and pepper. Let sit for 15 minutes. Place halibut in a baking dish and smear each fillet with 1 tbsp (15 mL) parsley butter. Bake for 8 to 10 minutes or until fish is opaque and cooked through.

3 Place saffron in warmed stock to soak. Reserve.

4 Pulse celeriac in a food processor until morsels are slightly larger than rice.

5 Heat oil in a wide skillet over medium heat. Add chorizo, onions and leeks and cook for 3 minutes or until onions are translucent. Add celeriac and garlic and cook for 2 more minutes. Season with salt and pepper. Add saffron and stock. Stir in paprika and simmer, stirring occasionally, until stock has absorbed and celeriac is tender-crisp, about 5 minutes. Stir in parsley.

Serves 4

What to Serve

LCBO#:462804
$12.95