On your travels with your Eriba undoubtedly at some point, you will find quality fresh fish on market stalls, fish shops, or being sold on the quayside of fishing ports. You might be lucky enough to have a good wet fish shop near to where you live, as I do with the Fishwife. It was here that I bought a excellent piece of halibut and some some samphire grass which is the subject of the post. It is an easy dish and I designed it for the Remoska and is ideal for when you are out and about in your Eriba and find that unique source that you must try.
The dish is simple and requires few ingredients and is best served with boiled new potatoes. Using the Remoska just requires a little bit more time to cook. So enjoy a glass of the white wine that is required in the dish as you wait for it to cook. As they say ‘Bon appetite’!
Ingredients
- Piece of halibut sufficient for two.
- A good slug of Olive Oil for frying.
- 2 large Echalion Shallots (or a small brown onion) skinned, halved and thinly sliced
- 2 cloves of garlic, skinned crushed and finely diced.
- 150ml glass of white wine (a Pinot grigio is perfect)
- 300 – 500 grams of cherry tomatoes on the vine, sliced in halves.
- 300 – 500 grams of samphire grass (dependent on your appetite)
- A little chopped parsley for garnish.
- Salt and Pepper for seasoning – Remember easy on the salt as the samphire grass is naturally very salty!
- Small new potatoes to boil (amount to be determined by your appetite)
Method
Step 1: Put your potatoes in a pan of salted water to turn on to cook at a time that has them ready when the fish is cooked.
Step 2. prepare the Shallots and the garlic. Put a good slug of Olive oil in to the Remoska (or other heavy wide bottom pan), and add the garlic while still cold. Turn on the Remoska and let it heat up, as it does so it will start to cook the garlic. DO NOT BURN the garlic. When you can smell the garlic add the shallots and continue to soften them for about 10 mins. At this point season with a few grains of course salt and a turn or two of black pepper.
Step 3. While the Garlic and shallots are gently softening, halve the tomatoes and pour the glass of wine. When the shallots are softened pour in the glass of wine and let then cook together for a further 10 – 15 mins. After that add the tomatoes halves and continue to cook for about 10 mins. This might be a good time to turn the potatoes on to cook.
Enjoy your own glass of wine whilst this is all cooking, but don’t forget about the dish!
Step 4. The piece of halibut I bought was sufficient for 4 so I cut it in quarters and used two quarters which were placed on top of the shallots and tomatoes. Season the fish with black pepper and salt to your taste and again use the salt sparingly. The fish was then allowed to cook in the Remoska for about 10-15 mins until it was flaking. Whilst the fish is cooking check your potatoes and hopefully they will be ready on time.
Step 5. While the fish is cooking take a large frying pan or wok put a good knob of butter or another good slug of olive oil and some black pepper into it and heat to a medium heat. DO NOT SALT. When the pan is hot put in the samphire grass and cook for about 3 – 4 mins whilst continually tossing.
Step 6, When all is cooked plate up. Put the samphire grass on the plate and carefully lift out a piece of the fish and place on top the samphire grass. Next with a slotted spoon put the Tomato/shallot/garlic onto the plate then the new potatoes. Finally spoon over the cooking liquor from the Remoska and dress with a little chopped parsley and serve. Enjoy with another glass of that white wine!
