Recipe: French Laundry's Halibut
May 2 -- Chef Thomas Keller, the owner of The French Laundry restaurant in Yountville, Calif., shared his recipe for "Halibut With a Cassoulet of Spring Beans and Tomato Confit" with Good Morning America during our tour of the Golden State.
Halibut With a Cassoulet of Spring Beans and Tomato Confit
• 2 1/2 cups chicken stock
• 1/4 cup dried marrow beans (or other white beans), soaked overnight
• Two 2-inch sections of leek
• Two 2-inch sections of carrot
• Two 2-inch-long onion wedges
• 1 teaspoon unsalted butter
• 10 large green beans, blanched until tender, chilled in ice water, drained, and cut on the bias into 1-inch pieces
• 10 large yellow wax beans, blanched until tender, chilled in ice water, drained, and cut on the bias into 1-inch pieces
• 1/4 cup peeled fava beans, germs removed, blanched until tender, chilled in ice water and drained
• 1/4 cup fresh cranberry beans, blanched until tender, chilled in ice water and drained
• 2 tablespoons tomato diamonds
• 2 teaspoons brunoise, as a garnish (see recipe below)
• Kosher salt and freshly ground black pepper (for seasoning, enough to taste)
• 6 pieces of halibut fillet (about 3 ounces each)
• Kosher salt and freshly ground pepper ( a couple of pinches)
• Flour (just enough for dusting)
• Canola oil
• 6 pieces roasted tomatoes (see below)
• 3 thyme sprigs
• Thyme oil (see recipe below)
1. To cook the dried beans: Remove and discard any beans that have risen to the top of the water. Drain and rinse the beans and place them in a saucpan. Add cold water to cover by 2 inches and bring to a boil. Remove and discard any beans that come to the surface. Drain the beans and run under cold water to cool.
2. Return the beans to the pot and cover with 1/2 cup of chicken stock and enough water to cover the beans by 1 inch. Add the leek, carrot and onion and bring to a simmer. Simmer the beans for about 1 hour or until they are tender. They can be cooked up to a day ahead and refrigerated in their cooking liquid.
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