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Sauted Halibut with Green Swiss Chard, Haricots Verts and Semolina Grain in Tomato Cumin Coulis

11 September 2006

INGREDIENTS

(Serves four)

4 x 200g portions halibut
Olive oil
250g Swiss chard leaves
150g haricots verts blanched topped and tailed
200g celery blanched chopped
400g cooked large grain couscous

For the tomato cumin broth 1 onion
2 stalks celery
1 red pepper seeded
50ml oil
1tsp cumin seed
10 plum tomatoes
450g canned plum tomatoes with liquid
2tbs sugar
500g water
Salt and pepper
Lemon juice to garnish

METHOD

To prepare the fish sauté in olive oil for about five minutes until golden. In a separate sauté pan heat the olive oil and sauté the Swiss chard leaves then add the haricots verts celery and couscous.

To make the tomato cumin broth cut the onions celery and pepper into large dice and sweat for about seven minutes until translucent. Add cumin seed and warm to bring out the aroma.

Add the tomatoes and water bring to the boil and simmer for 25 minutes. Add the sugar and cook for a further 15 minutes. Lightly pulse the tomato sauce in a food processor retaining slightly chunky texture and season with salt and pepper.

To serve ladle the broth over the vegetables and spoon into a dish. Place the fish on top and squeeze over fresh lemon juice.

Verbena Restaurant 54 Irving Place New York City NY 10003

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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