Baked Northern Halibut

Ingredients

Preparation

Shrimp Coulis Vinaigrette:
Toast shrimp shells in the oven until crisp. In a saucepan, sweat shallot in olive oil, then add shrimp shells and tomato paste. Stir and deglaze with white wine. Add water to cover and simmer for a few hours. Blend, strain, and chill. Once cool, blend with garlic, Dijon mustard, lemon juice, vinegar, and olive oil to emulsify.

Basil Garlic Crust:
Blanch basil and cool quickly. Blend with garlic and olive oil to form a paste. Season with salt and pepper.

Potato and Shrimp Salad:
Boil fingerling potatoes separately, chill, and slice. Steam shrimp and slice in half lengthwise. Toss with potatoes, olive oil, salt, and pepper.

Assembly:
Spread basil garlic paste on halibut and bake at 320°F (160°C) for 20 minutes. Plate on top of shrimp-potato salad and finish with shrimp coulis vinaigrette.