Garlic-Glazed Halibut, Summer-Style Ratatouille, and Herb Broth
Ingredients
- 8 six-ounce halibut fillets
- Wondra brand flour
FOR THE GLAZE
- 1 head roasted garlic
- ¼ cup Dijon mustard
- ¼ cup red wine vinegar
- Juice of ½ lemon
- Salt, pepper, Tabasco
- 2 egg yolks
- 3 ½ to 4 cups blended oil (80% vegetable, 20% olive)
Ratatouille
- ½ Spanish onion
- 1 red bell pepper
- 1 medium zucchini
- 1 small, firm eggplant
- 8 button mushrooms
- 1 small carrot
- 2 medium-sized tomatoes
- Blended oil (as above) as needed
- Salt, white pepper, Tabasco
Broth
- ¼ cup dry rosé wine
- Reserved vegetable juices, plus vegetable or chicken stock to equal 1 cup total
- ½ cup unsalted butter
- ¼ cup chopped basil
- ¼ cup chopped chive
- ¼ cup chopped tarragon
- Salt, white pepper, Tabasco
Instructions
- For the glaze: Preheat oven to 300°F. Rub the garlic with oil and roast until very soft. Separate and peel the garlic cloves. In a food processor, combine the mustard, vinegar, lemon, salt, pepper, Tabasco and egg yolks. With the machine running, pour the oil in— drop by drop at first, then in a slow steady stream, until the mixture becomes very thick. At this point the mixture will be a bit thinner than a store-bought mayonnaise. With the machine still running, add the garlic. Scrape the sides of the bowl, adjust seasoning if needed, and pulse two or three more times. Scrape into a clean container. Tips:
- The glaze will come together better if all of the ingredients,
including the oil, are chilled. - You are making a mayonnaise. You can leave the garlic out or
substitute a variety of herbs or spices. - Keep the storage container and utensils free of excess oil.
- Alternately, use this as you would a sandwich spread. You
can also thin it slightly with water, fruit juice or buttermilk to
make a dip or salad dressing.
- The glaze will come together better if all of the ingredients,
