Whitefish with Root Vegetables in Warm Vinaigrette
Servings
2Serving size
4 ounces fish with vegetablesThis recipe can easily be multiplied and makes good leftovers for sandwiches or salads. This recipe requires Onion Confit to be made first.
Serve with Onion Confit
Ingredients
| 4 cup Water |
| 4 ounces Parsnips, raw (peeled and cut into 1/4 inch dice) |
| 2 ounces Carrots, raw (peeled and cut into 1/4 inch dice) |
| 2 ounces Turnips, raw (peeled and cut into 1/4 inch dice) |
| 4 tsp. Olive oil (divided) |
| 2 Large Shallots, raw (finely diced) |
| 1 tsp. Fresh thyme |
| 1/16 tsp. Salt (divided) |
| 1 tsp. Coarse ground mustard |
| 1 to taste Black pepper |
| 1 medium Green onions |
| 2 tsp.. Unsalted butter |
| 8 ounces Fresh halibut (2 4-ounce filets cod, halibut) |
Instructions
Reduce the heat to simmer and add the parsnips, carrots and turnip. Simmer for 5 minutes, then remove to a bowl full of ice water.
Turn off the heat but leave the saucepan with the water on the stove.
Place a small skillet over medium high heat.
Add 1 teaspoon of the olive oil to the pan, swirl, and then add the shallot and thyme.
Cook for about 10 minutes, stirring occasionally, until the shallot is translucent.
While the shallots are cooking, place 2 teaspoons olive oil with the lemon juice, 1/8 teaspoon salt, pepper, and mustard and whisk together.
Cut the green tops off of the green onion and thinly slice crosswise.
Cut the white part of the green onion lengthwise in half and then slice lengthwise in half again. Thinly slice the white part crosswise.
Add the green and white part of the green onion to the dish with the vinaigrette.
When the shallots are done, add them to the dish with the vinaigrette and toss gently until blended.
Turn the heat back on high for the water in the saucepan.
Place a medium skillet over high heat with 1 teaspoon olive oil and 2 teaspoons butter.
When the butter is hot, add the fish and sauté for about 5 to 6 minutes.
Turn and cook for another 4 to 5 minutes.
While the fish is cooking, add the chilled vegetables to hot water and reheat for about 3 minutes.
Drain and add the vegetables to the vinaigrette and toss until well blended.
Divide the vegetables between two plates and top with the cooked fish. Top with 2 tablespoons of the Onion Confit and serve.
Serve this recipe with one of these vegetable side dishes.
Onion Confit
Place the mushrooms in small bowl. Boil the water and pour it over the mushrooms. Let the mushrooms steep for about 20 minutes. Strain out the mushrooms and use the reconstituted mushrooms in another recipe. Set the mushroom stock aside. Place the olive oil in a small saucepan over medium-high…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is a great example of making something elegant that can seem effortless at the last minute. Each stage- making the Onion Confit, prepping the vegetables, and making the vinaigrette – can be done well in advance and then assembled in about 10 minutes in the kitchen.
The first step is to dice the veggies, blanch them, and then chill so they can be reheated at the last minute. The Onion Confit can be made even a day or two beforehand and reheated at the last minute. Likewise, making the vinaigrette and having it in a bowl ready to toss with the reheated vegetables means all you have to do is take ten minutes or so to cook the fish.