Halibut with Carrot Puree, Spring Vegetables, and Pistou

Name: Halibut with Carrot Puree, Spring Vegetables, and Pistou
Total time: 50 min
Yield: 4
Ingredients: 2 pounds carrots peeled, cut into 1/4-inch rounds; 1 handful basil stems, from the basil you're using for the pistou; 1/2 cup extra virgin olive oil divided; 1 cup white onion diced; 1 1/2 teaspoons coarse salt; 1/2 clove garlic; 1/4 teaspoon coarse salt; 1 cup basil leaves tightly packed; 2 tablespoons flat leaf parsley chopped; 1/2 cup extra virgin olive oil; 4 halibut fillets Alaskan, 5 to 6 ounces each; 1 lemon zest of 1 lemon; 1 tablespoon thyme leaves; 2 tablespoons chopped parsley coarsely; salt; pepper; olive oil for cooking; 1/2 cup onion tops; 1 1/2 cups spring onions; 3/4 pound asparagus or a handful of garlic scapes; 1/2 teaspoon coarse salt; 3 tablespoons butter; 4 ounces pea shoots a few big handfuls — they wilt down; lemon juice to taste; 1/4 cup creme fraiche or sour cream; salt flaky

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26Ingredients

50Minutes

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Ingredients

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4 SERVINGS

2 lb. carrots (peeled, cut into 1/4-inch rounds)

1 handful basil (stems, from the basil you're using for the pistou)

1/2 cup extra virgin olive oil (divided)

1 cup white onion (diced)

1 1/2 tsp. coarse salt

1/2 clove garlic

1/4 tsp. coarse salt

1 cup basil leaves (tightly packed)

2 Tbsp. flat leaf parsley (chopped)

1/2 cup extra virgin olive oil

4 halibut fillets (Alaskan, 5 to 6 ounces each)

1 lemon (zest of 1 lemon)

1 Tbsp. thyme leaves

2 Tbsp. chopped parsley (coarsely)

salt

pepper

olive oil (for cooking)

1/2 cup onion tops

1 1/2 cups spring onions

3/4 lb. asparagus (or a handful of garlic scapes)

1/2 tsp. coarse salt

3 Tbsp. butter

4 oz. pea shoots (a few big handfuls — they wilt down)

lemon juice (to taste)

1/4 cup creme fraiche (or sour cream)

salt (flaky)

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Halibut with Carrot Puree, Spring Vegetables, and Pistou

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