Halibut de Tomato

[Halibut de Tomato; mb©-05]
CARNIVAL OF RECIPES #55
Hosted at: The Glittering Eye.
~~Halibut with tomato~~
"Serve as Entrée with asparagus tips and warm seasoned bread" ~M.B.

(Serves 4)
2- 1/2 lbs of fresh halibut fillet
1/4 cup (6 cl) olive oil
1 bunch parsley
6 large tomatoes
7/8 cup tomato paste
1/2 onion chopped (fine)
1 clove of garlic (crushed in mortar)
1 small bouquet garni
Basil leaves
Salt and pepper
2 eggs


How-to:
First start with making a fish mousse: Pound the fish fillets in a mortar then work through a sieve to make a smooth purée.
Season the mousse with salt and pepper; whisk eggs separately, combine; refrigerate while you prepare the tomato sauce.

Tomato Sauce: Remove peels and chop the 6 tomatoes. Finely chop the garlic and onion. Heat the 1/4 cup olive oil in a frying pan, add the onion and garlic, and cook slowly to soften, then add the tomatoes, bouquet garni, parsley, tomato paste, salt, pepper and pepper. Simmer for 15 min...Reduce heat, covered, while you cook the fish.


Remove halibut preparation from being lightly chilled, and spoon into individual lightly buttered ramekins. Place the ramekins in a roasting pan, pour in enough boiling water to come halfway up their sides, then bake at 350 degrees F (180 Degrees C) oven for 15 to 20 minutes.

NOTE: For grill-look, carefully place a-top indoor barbeque for a few seconds, right before serving.

Spoon some of the sauce onto each plate, place each halibut mousse fillet on top, and (as I have done here) add a couple little basil leaves. Serve immediately.


Tip: 1. carefully place individual plates to warm, prior to serving.
Tip: 2. Asparagus tips can be served on separate plate garnished with tiny bit of lemon, as needed for fish. (^_^)