Three Red Poppies II
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Poppy-Seed-Coated Halibut with Potatoes,
Black Olives and Three Sauces

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Absolute Beautiful I
Art Print
Rosenboom, Jettie
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Poppy-Seed-Coated Halibut with Potatoes,
Black Olives and Three Sauces
Don Yamauchi,
The Bistro in Highwood,
Highwood, IL
America’s Best Chefs
Food & Wine Books, Editorial Director: Judith Hill,
1995, American Express Publishing Corp.

Serves 6

3 tomatoes (about 1 1/2 pounds), peeled,
cut in half crosswise and seeded
1 1/4 cups plus 1 tablespoon olive oil
5 cloves garlic, minced
Salt
Fresh-ground black pepper
1/4 cup lightly packed basil leaves,
plus 6 sprigs (optional) for garnish
1 cup balsamic vinegar
1/2 cup sugar
2 tablespoons minced onion
2 1/2 tablespoons fennel seeds
2 cups veal or beef stock, or
canned low-sodium beef broth
1 pound small new potatoes, peeled
1/4 cup poppy seeds
3 pounds skinless halibut fillet,
cut into 6 pieces
24 black olives, such as Niçoise or
Kalamata, pitted

1. In a medium bowl, gently toss the tomatoes with 1/2 cup of the oil, one
fifth of the garlic, 1/8 teaspoon salt and a pinch of pepper. Leave to
marinate at least 1 hour. In a medium frying pan over moderately low
heat, cook the tomatoes with the marinade until softened but not falling
apart, about 8 minutes. Remove the tomatoes with a slotted spoon
and set aside.
2. For the basil sauce, purée the basil leaves and a quarter of the remaining garlic in a blender with 1/2 cup of the oil, 1/8 teaspoon salt and 1/8 tea-
spoon pepper until smooth. Set aside.
3. For the balsamic sauce, combine the vinegar and sugar in a small stainless-steel saucepan. Bring to a boil, stirring until the sugar dissolves. Continue boiling until the mixture is syrupy and reduced to about 1/2 cup. Set aside.
4. For the fennel sauce, heat the 1 tablespoon oil in a small saucepan over moderately low heat. Add the onion and the remaining garlic and cook,
stirring occasionally, until translucent, about 5 minutes. Add the fennel
seeds and cook 1 minute longer. Stir in the stock and 1/8 teaspoon salt
and bring to a boil. Continue boiling until the liquid is reduced to about
1/4 cup, about 10 minutes. Strain and add a pinch of pepper. Set aside.
5. Put the potatoes in a medium saucepan of salted water. Bring to a boil
and simmer until tender, about 15 minutes. Drain. When the potatoes
are cool enough to handle, cut into thin slices.
6. Put the poppy seeds on a plate. Season the fish with 1/2 teaspoon salt
and 1/4 teaspoon pepper. Press one side of each piece of fish into
the poppy seeds so that it is completely coated.
7. In a large nonstick frying pan, heat the remaining 1/4 cup oil over moderately high heat. Add the fish to the pan and cook just until
done, about 2 1/2 minutes per side.
8. If necessary, reheat the fennel sauce. Arrange potato slices, overlapping,
in a row down the center of each plate. Top the potatoes with the fish,
poppy-seed-side up. Drizzle the three sauces around and over the fish.
Top each piece of fish with a stewed tomato and a basil sprig, if you
like. Garnish each plate with 4 olives.