Cooking With Chef Hermann: Slow Cooked Halibut with Fennel Garlic Cream
Slow Cooked Halibut with Fennel Garlic Cream
- 2 small fennel bulbs
- 8 garlic cloves crushed
- 4 C Heavy Cream
- ½ TB Salt
- 1 ½ lb Halibut, skin on
- 1 small lemon, zest and juice
- ½ C Olive oil
Preheat oven 250F
Place fennel in a saucepan wide enough to fit the fish comfortably. Add garlic, cream and ½ TB Salt. Place over low heat to cook, stirring until fennel is just tender, about 15 minutes. Do not let cream come to a boil. Remove from heat.
Season fish with salt. Carefully slip the fish into the pan with cream and fennel. Transfer to the oven and cook until the fish flakes with a fork.
While fish is cooking make the fennel oil:
Finely chop the reserved fennel fronds. In a bowl, mix the fronds, lemon zest and lemon juice. Drizzle olive oil over the mixture and set aside.
Break fish into portions and divide into bowls. Ladle cream on top then drizzle the fennel oil over top.