View allAll Photos Tagged halibut
I found this old boat at Halibut Cove in Homer, Alaska. Halibut cove is a beautiful place with tons of wildlife.
If you have never had halibut pulled from icy Alaskan waters - you have really missed a treat. It is a pure white firm meat, without the fishy taste so many people dislike. Add a light crispy batter and it is a dish fit for a king. In this image you see the plate placed before me at "The Lighthouse" in Haines Alaska. (And yes - I did eat it all, minus the tarter sauce, and with just a squeeze of lemon.) People come from all over the world; "just for the halibut."
A couple of hours later, this is what four or five halibut cheeks look like. Each was cut into two or three or four pieces and tossed in a bag with crumbled Purity brand Cream Crackers, and a mixture of spicey things to give a nutty and tangy flavour. Oiled in the bag with olive oil but fried in the pan with a tiny amount of canola (rape-seed) oil. Cooked until lightly browned but no more than to have the white juice start to leak out. Mmmm.
This is another shot from Halibut Point in Rockport. It was taken the same evening as the previous shot, but was a few minutes before sunset so I could get the warm light hitting the rocks.
The native peoples of the Northwest Coast applied their art even to utilitarian objects such as this club to dispatch halibut. It's possible the carving depicts a seal or sea lion.
In the collection of the Walter Soboleff Building at the Sealaska Heritage Center in Juneau, Alaska.
At the tip of Rockport MA., sits Halibut State Park. It was close to 70 degrees today in February. A perfect day to get out to the coast.
Took my colleague out fishing and he caught his first halibut ever. He will be happy for a while... ;-)
Here's a nice sky shot from from Halibut Point State Park, one of my favorite places to shoot in Massachusetts.
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Duck fat-poached, wild-caught Alaskan Halibut served over housemade roasted butternut squash agnolotti with fresh porcini mushrooms, white asparagus, foie gras emulsion, and a pomegranate reduction
This is from a few years back, but it's still one of my favorite travel photos. This house sits in the mouth as you come into the little cove that separates Ismailof Island (where the town of Halibut Cove is) from the mainland. The picture perfectly encapsulates the beauty and remoteness of the area, where there are no roads and you're surrounded by the wildness of the 400,000 acre Kachemak Bay State Park.
Finally captured that elusive sunset that's been escaping me this summer. Well, frankly, I haven't been out with my camera as often as I'd like, and when I have, it's rarely good light, but last night I finally lucked out. I was at a BBQ hanging out with a few friends and storms were intermittently passing overhead, so I bailed a few minutes early to try to catch the tail end of it. Boy am I glad I packed my gear with me.
Headed to Halibut Point State Park, took a seat on the boulders along the shore, and waited for the show to begin. This was the last storm cloud passing through the area, and it lit up incredibly as the sun ducked behind a hazy bank on the horizon. Very cool.
Explored. :)
Scallion rice, baby bok choy, Nectarine slaw, hibiscus coconut cream, cilantro.
We still don't have the nerve to go out and have dinner in a public restaurant but that doesn't rule out phoning in a curbside pick-up order at some of our favorite eating establishments. Eating off of a plastic plate may not seem very elegant but the food was fabulous tonight.
This is an image taken in beautiful Halibut Cove, Alaska. Truly this is one of the most beautiful spots on the face of the earth. While photographing bears at Brooks camp I met this incredible family from Homer, Alaska. They said that I should call them when I arrived in Homer. So when I got there I did and they immediately came down to the beach where I set up my tent and was planning to stay. They said you are coming to stay with us and we would like to give you a car to use while you are here. It was great! A warm bed, great food and a pickup truck to explore the surroundings. The following day they took me on their boat in search of Puffins and a visit to Halibut Cove. Halibut Cove can only be accessed by boat. It is a beautiful little town where all the homes and shops are connected by wood decks. They have wonderful little art studious and a great little restaurant. You have to visit if you make it to Alaska.
Halibut in the hold, caught on a charter boat based in Homer, Alaska. I like this image because it is an uncommon view of a halibut- the side without the eye! These are not mutants. Halibut start life with eyes on both side of their body but, because they live on the bottom of the ocean, one eye migrates to the same side of the body as the other eye! A rather asymmetric creature.
more original recipes and food photography at my blog, WRIGHTFOOD: www.mattikaarts.com/blog
pan seared halibut, flageolet beans, kale, sofrito and garlic confit
RECIPE:
Sofrito (adapted from Bouchon Cookbook):
3 large onions - finely diced
3 large tomatoes
1/2 cup olive oil
salt
Put the oil and onions in a medium sized saute pan. Bring up to a low simmer, and add a pinch of salt. Put the pan over a very low heat - just enough for the oil to very gently fizz around the onions, perhaps even less. Let this cook for a couple of hours. Stir every 20 minutes or so, just to make sure no pieces on onion are sticking to the sides of the pan.
Slice the tomatoes in half, and push out all the seeds. Grate these on the large holes of a box grater - cut side to the grater. This will grate in the tomato pulp, but leave the skins in your hand.
After the onions have cooked for a couple of hours in the oil they should be deeply colored. Add in the tomato to the pan, and another pinch of salt. Let this cook for a further 2 hours. Remove from the heat and allow to cool. Store the sofrito, covered in the oil in a fridge.
Garlic Confit:
10 cloves of garlic (or more)
olive oil
Put the garlic cloves in a small saucepan. Pour in enough oil to completely cover the cloves. Cook over a gentle heat for 40 minutes. If the cloves start to brown, the oil is too hot. Allow to cool, then store the garlic in the fridge, covered with its oil.
Flageolet beans:
1 cup flageolet beans
1 onion (cut in half)
5 sprigs of thyme
green ends of 1 leek
1 bay leaf
1 carrot
5 sprigs of parsley
4 tablespoons of sofrito, and some of the sofrito oil
4 cloves garlic confit, crushed
1 anchovy fillet
water
1 handful of kale leaves
3/4lb halibut fillet - cut into two portions
The night before making the dish, soak the flageolet beans in a bowl of water. In a rush? you can use the quick soak method: Put the beans in a saucepan of water. Bring to the boil, then remove from the heat. Let them sit for 1 hour before using.
Preheat oven to 400F
Tie the leek, thyme and parsley together with some kitchen twine. In a large saucepan put the onion, beans, tied up leek/thyme/parsley, bay leaf and carrot. Cover completely with water - make sure the water is a couple of inches about all the beans and veg. Bring to a simmer, and cook for about 40 minutes, until the beans are tender. Skim off any scum that might rise to the surface. Beans can be cooked the day before, and stored in the fridge for use the next day.
Setup a steamer. Personally I like the traditional bamboo steamer - they are large, steam fast, and, er, look rather nice. Steam the kale leaves until just tender. Cool in an ice bath, drain, dry and roughly chop. In a large saute pan add in the sofrito, garlic confit, and a couple of tablespoons of the sofrito oil. Heat gently over a medium flame until hot. Add in the anchovy fillet, and mix until amalgamated with the sofrito. Add in the beans. Cover the pan, and let this cook for about 15 minutes, until the beans are hot, and have taken on the flavor from the sofrito mixture.
Whilst the beans are cooking here, heat up a non-stick pan over a high heat, and add a tablespoon of olive oil. Put the halibut in flesh side down, and sear until nicely golden brown - about 6 minutes. Transfer to a roasting pan, and finish cooking in the oven - another 5 minutes or so. The fish is done when it is flaky, and just opaque all the way the through.
To finish the dish add the kale into the bean mixture. Gently mix to heat through the kale. Spoon this mixture onto two plates. Drissle with any of the oil left in the pan, or a teaspoon or so of the sofrito oil. Top with the pan roasted halibut.
Serve immediately.
Wage wasn't too happy with me when he realized that he had to baste with a regular spoon. He was all, "and why don't we have a proper basting spoon??"
CHORIZO-CRUSTED HALIBUT
- White Coco Bean Purée and Harissa Oil
Very nice plate, albeit Harissa and Chorizo together could be a touch too hot for some.
Please take a look at the entire Modern/Birthday Lunch set.