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Halibut with Fennel Broth
Recipe provided compliments of Shelter Restaurant, Tofino BC

Ingredients:
4 6oz fillets of fresh halibut
12 baby Yukon gold potatoes (steamed)
4 portions grilled asparagus (3 spears per guest)
4 portions cherry tomatoes (2 per guest - warmed with olive oil in pan)
4 portions button mushrooms (3 per guest - sauteed with olive oil & fresh thyme in pan)
Salt & Pepper Fennel Broth (see below)

Fennel Broth Instructions:
1 bulb fresh fennel
1/2 yellow onion
1 carrot (peeled)
2 celery stalks
2 tbsp olive oil
Salt & Pepper

Rough chop all vegetables in one inch dice. In stock pot, sweat all vegetables* for 6-8 minutes (no browning). Add 3 cups water & simmer for 25 minutes. Strain flavoured broth & discard vegetables. Season with salt & pepper.

Pre-heat oven to 375. Season halibut fillets with salt & pepper. Sear in frypan. Place in oven and bake approx 8-10 minutes or until desired doneness.

Plating:
Place suggested portions of potatoes & vegetables in soup plate. Ladle fennel broth over vegetables. Place halibut fillet on top. Garnish with shaved fennel.
Our thanks to Chef Richard Moore of Tofino's Shelter Restaurant for providing this superb recipe for our June newsletter. Shelter Restaurant is a unique restaurant in Tofino offering the basics - food, wine and shelter - at their best! Shelter combines a sophisticated seasonal menu with a relaxed attitude and a panoramic view. Located at 601 Campbell Street, Shelter is open for lunch and dinner, and is a guide team favourite!

* If your kitchen skills are similar to Lorrie's and the "sweat all vegetables" confused you, keep reading. "Sweat" in this case, means 'soften but don't colour'. A medium heat, a little oil and (here's the important bit), a pinch of salt to bring out the moisture in the veggies. Cook until translucent or soft. The key is: No Noise. (If you hear sizzling or hissing, turn it down, you're sauteing.) Gentle bubbling is all you need. Bon appetite!


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