Braised Halibut with a Barigoule of Artichokes, Fennel, and Haricot Vert
4 pieces of halibut, 6 oz. each
4 artichokes
2 lemons
1/2 lb. of haricot vert (French green beans)
1 bulb fennel
2 red bell peppers
1 pint baby tomatoes
1 cup extra virgin olive oil
1/4 cup sherry vinegar
Sea salt
White pepper
Caviar
Turn artichokes and cook in salted water with lemon juice. Remove and cut each artichoke into six pieces. Thinly slice fennel and julienne the red pepper. Pick the ends of the green beans and blanch in salted boiling water until slightly tender, then shock in an ice bath. Combine all vegetables (except beans) with olive oil, sherry vinegar, and salt and pepper to taste and let marinate overnight. Toss beans with marinated vegetables and place in an ovenproof dish. Season the halibut with salt and pepper and lightly coat with the vegetable marinade. Place fish among the vegetables, cover with foil, and place in a 300 degree oven for 20 to 25 minutes until fish is done (this is a slow cooking process). When done, serve with a drizzle of extra virgin olive oil and top with caviar. Serves four.
