Pan-Roasted Halibut Pepe Verde

Name: Pan-Roasted Halibut Pepe Verde
Yield: serves 4
Ingredients: Heaping 1/4 cup fresh rosemary needles; 2 large garlic cloves; 1/2 cup extra-virgin olive oil; 4 6-ounce skinless halibut fillets (about 1 1/2 inches thick) or any other mild white fish, such as branzino or striped bass; 1 1/2 cups veal stock (see Veal Breast Stracotto, page 235) or any quality veal or beef stock; 1/4 cup green peppercorns, soaked in water for 1 hour; 1 1/4 teaspoons fresh lemon juice; Kosher salt; 8 large outer leaves of butter lettuce or Boston lettuce

January 26, 2012

I love a fish in meat’s clothing, and that’s what this is: a mild-flavored fish cooked in a rich veal jus. I got the idea for it at a restaurant called Ribollita, in Chiusi, the nearest large town to my house in Italy. There, they wrap a pork filet in lardo and then smother it with green peppercorn sauce. Eventually the lardo found its way onto fish instead of pork. We use veal stock that we have left over from making the Veal Breast Stracotto (page 235), but if you haven’t made that dish recently, you can substitute any quality veal or beef stock.

Recipe notes

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