Chef Eric Ripert
Le Bernardin, New York City
In this recipe from Chef Ripert, fresh halibut is steamed at a low temperature with a moderate amount of steam to gently cook the fish until opaque but completely cooked through. Reminiscent of seasonal dishes from his childhood, the bright flavors of ripe summer tomatoes mixed with Niçoise olives, capers and fresh herbs create a stunning dish that is light and flavorful.
Gaggenau Appliances: Combi-steam oven, induction or gas cooktop
Serves 4
4 ripe beefsteak tomatoes
4 7 oz (200g) portions halibut filets
Canola oil
20 multicolored cherry tomatoes, quartered
2 tsp chives, finely sliced
1 tbsp basil, finely chopped
1 tsp mint, finely chopped
1 tsp tarragon, fine chopped
2 tsp parsley, finely chopped
1 tbsp pitted Niçoise olives, finely diced
1 tbsp capers, chopped
½ clove garlic
½ cup extra virgin olive oil
Fine sea salt and freshly ground white pepper
Heat the Combi-steam oven to 150° F + 80% Humidity.
Lightly grease the solid oven pan with some canola oil, place the halibut filets in the pan and season with fine sea salt and freshly ground white pepper. Place in the oven and cook for 8 - 12 minutes until opaque but firm to the touch.
While the halibut is cooking, warm the sauce vierge, level 3 induction or level 3 gas cooktop and bring the tomato consommé to a gentle simmer, Induction or gas, level 6 - 7. Divide the consommé between 4 bowls, place a halibut filet in each one, remove the garlic from the sauce vierge and spoon it around the fish before serving.
Dinnerware by Hering Berlin
Photography by Adahlia Cole and Colin Peck
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At Gaggenau, we continuously aim to improve our website and the information we provide. We would like to invite you to take part in a short survey & thank you in advance for your time.
If you wish to be contacted by us, please use our regular contact form here, contact Customer Support at 1-877-442-4436, or chat online with a Customer Support representative.