Recipes from Hell's Kitchen S2E3: Herb Oil-Poached Halibut with Potato-Fennel Puree.

Christina Wilson（前地狱厨房冠军、现地狱厨房副厨）为配合推广食谱书Hell's Kitchen Cookcook做的示范视频，视频下附有非常详细的文字食谱，供大家参考。本食谱需要配合视频使用。 

由于食谱书只更新到14季（18季正播），而视频是在18季的时候拍的，所以视频中的某些处理方法会和食谱书不一样

把鱼在油里泡熟能使鱼肉保持软嫩，还能让鱼吸收油里的香草味。茴香是经典的鱼肉配菜。这道菜会配上用茴香调味的土豆泥，还有加入了茴香酒的柠檬茴香酱。虽然这道菜由4个部分组成，但只要时间安排得当，是完全可以做出来的。番茄在烤的时候，着手准备茴香土豆泥和酱汁，最后才是煮鱼。

需要做的事很多，但如果你掌握了备菜的方法（见本书23页），你可以很轻松地做出这道菜。你可以在夏日轻晚餐菜单（Light Summer Supper menu，见本书246页）中找到这道菜

INGREDIENTS:

ROASTED TOMATOES
• 4 plum tomatoes, cut in half lengthwise, seeds and juice removed
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 garlic cloves, crushed

POTATO-FENNEL PUREE
• 1 tablespoon olive oil
• 1 small fennel bulb, trimmed, sliced, core removed
• ½ shallot, rough chopped
• 5 fennel seeds
• 2 tablespoons plus ½ cup heavy cream
• ¾ pound Yukon Gold potatoes, peeled, cut into 1-inch cubes
• 1½ tablespoons unsalted butter
• Kosher salt and freshly ground black pepper

HERB OIL–POACHED HALIBUT
• 3-4 cups extra virgin olive oil
• 4 garlic cloves, crushed
• 1 sprig sage
• 4 sprigs rosemary
• 4 sprigs thyme
• Four 7-ounce halibut fillets
• Kosher salt and freshly ground b lack pepper

LEMON-FENNEL SAUCE
• 1 tablespoon Pernod
• 1 lemon, zested and juiced
• ½ cup homemade or store-bought chicken stock
• 1 tablespoon butter
• Salt and pepper to taste
• Kosher salt and freshly ground black pepper
• 1 Sprig parsley, chopped, for garnish

材料（4人份）：

烤番茄

• 4个李形番茄，对半切开，去除籽和汁

• 粗盐和现磨黑胡椒

• 2汤匙橄榄油

• 4束百里香

• 2束迷迭香

• 2瓣大蒜，拍开

茴香土豆泥

• 1汤匙橄榄油

• 1小块茴香茎，修整、切片、去核

• 1/2个红葱头，粗略切碎

• 5颗茴香籽

• 2汤匙+1/2杯淡奶油

• 3/4磅育空金土豆，去皮，切成1英寸的方丁

• 1.5汤匙无盐黄油

• 粗盐和现磨黑胡椒

油封比目鱼

• 3-4杯特技初榨橄榄油

• 4瓣大蒜，拍开

• 1束鼠尾草

• 4束迷迭香

• 4束百里香

• 4块7盎司比目鱼排

• 粗盐和现磨黑胡椒

茴香柠檬酱

• 1汤匙茴香酒

• 1个柠檬，磨屑榨汁

• 1/2杯自制或包装鸡肉高汤

• 1汤匙黄油

• 适量盐和黑胡椒

• 粗盐和现磨黑胡椒

• 1束欧芹，切碎，作为点缀

DIRECTIONS:

FOR THE ROASTED TOMATOES
• PREHEAT the oven to 425°F.
• ARRANGE tomato halves, cut side up, on rimmed baking sheet lined with parchment paper. Season with salt and pepper, then drizzle with oil, 4 thyme sprigs, 2 rosemary sprigs, and 2 garlic cloves. Roast tomatoes until caramelized and tender, about 25–30 minutes. Set aside to cool. Cool completely on sheet.

FOR THE POTATO-FENNEL PUREE
• MEANWHILE, in a large sauté pan fitted with a lid, heat 1 tablespoon olive oil over medium heat. Add the fennel and sauté until tender, about 15 minutes. Add the shallot and cook 1–2 minutes until the shallot is tender. Remove one-third of the mixture from the pan and set aside. Add fennel seeds, 2 tablespoons cream, and 3 tablespoons water to the pan and bring to a simmer. Cover the pan and simmer over low heat until the fennel is tender when pierced with a sharp knife, 25–30 minutes. Puree in a blender or with an emersion blender, then return to the pot.
• WHILE the fennel is cooking, put the potatoes in a medium saucepan and cover with cold water by two inches. Add a ½ teaspoon salt and bring to a boil. Lower the heat to simmer, cover the pot partially, and cook until the potatoes are very tender when tested with the tip of a sharp paring knife, 20–25 minutes. Drain the potatoes, reserving some of the cooking water.
• COMBINE the remaining ½ cup cream and butter in a small saucepan over medium heat and bring to a simmer.
• PUT the potatoes through a potato ricer or food mill and return them to the pot. Add the hot cream-and-butter mixture, stirring with a wooden spoon until well combined. Puree in a blender, then add the potatoes to the pot with the pureed fennel. Stir just until combined. Place pot over low heat and season to taste with salt and pepper. Adjust the consistency if necessary with a tablespoon or two of the reserved water. Keep warm.

FOR THE HERB OIL–POACHED FISH
• COMBINE 3-4 cups olive oil, 4 garlic cloves, sage, rosemary, and thyme in a saucepan fitted with a lid and large enough to hold all 4 fish fillets in a single layer. Heat the oil over moderate heat for 10 minutes. Season halibut with salt and pepper and add to the oil. Place a circle of parchment paper over the fish and cover with the lid. Cook fish for 5 minutes and remove the pan from heat. Leave fish in the hot oil, covered, for 5 minutes more or until just cooked through.

FOR THE LEMON-FENNEL SAUCE
• WHILE the fish is poaching, combine the reserved one-third fennel mixture in a saucepan with Pernod, lemon juice, and zest and cook over medium heat until the liquid is reduced by half. Then add chicken stock and bring to a simmer. Puree in a blender, then strain the sauce through a fine mesh strainer into a clean saucepan over lowest heat. Swirl in the butter and season to taste with salt and pepper. Keep warm.

烤番茄

1、烤箱预热425华氏度；

2、番茄对半切开，切面朝上，放在垫了烘焙纸的烤盘上，用盐和黑胡椒调味，然后浇上油，放上4束百里香、2束迷迭香、2瓣大蒜；

3、把番茄烤至上色并变软，约25-30分钟；

放置一旁放凉。

茴香土豆泥

1、同时，在一个大煎锅里用中火加热1汤匙橄榄油，加入茴香炒至变软，约15分钟。加入红葱头，炒至变软，约1-2分钟。取出1/3的材料，放置一旁。加入茴香籽，2汤匙奶油和3汤匙水，煮至微沸。加盖，小火慢煮直至茴香变软，可用刀子来检验，约25-30分钟。用搅拌机打碎，然后倒回锅中；

2、茴香在煮的时候，把土豆放进中号的酱锅里，用冷水浸没过土豆2英寸。加入1/2茶匙盐，煮沸。转小火，掩上盖子，留有空隙，把土豆煮至变软，可用小刀测试，约20-25分钟。沥水，保留一部分的煮土豆水；

3、在小号酱锅里加入剩下的1/2杯奶油和黄油，用中火加热，煮至微沸；

4、用压泥器或者研磨设备把土豆变成泥，然后倒回锅中。加入烧热的奶油黄油混合物，用木勺子搅拌，直至混合均匀。用搅拌机打碎，然后倒入装着茴香泥的锅中。搅拌至混合均匀。用小火加热，用盐和黑胡椒调味。可以用1-2汤匙的煮土豆水来调整质感。保温。

油封比目鱼

1、在一个可以放下4块鱼排的酱锅里混合3-4杯橄榄油、4瓣大蒜、鼠尾草、迷迭香、百里香；

2、用中火把油加热10分钟；

3、用盐和黑胡椒给比目鱼调味，然后泡进油里；

4、在油上放一张圆形的烘焙纸，然后加盖；

5、煮5分钟，然后锅子离火，让鱼继续在油里受热，加盖，再泡5分钟或者直至刚好煮熟。

茴香柠檬酱

1、鱼在煮的时候，在一个酱锅中加入预留的1/3茴香、茴香酒、柠檬汁、柠檬屑，用中火把液体收干一半；

2、加入鸡肉高汤，煮至微沸；

3、用搅拌机打碎，过筛，倒入一个干净的酱锅中，用最小的火力加热；

5、加入黄油、盐和黑胡椒；

6、保温。

TO PLATE:
• SPOON potato-fennel puree on bottom of each bowl. Top with roasted tomatoes and one poached halibut fillet. Spoon lemon-fennel sauce over the fish and around bowl. Garnish with chopped parsley.

摆盘：

1、把茴香土豆泥放在每个碗的底部；

2、在土豆泥上放上烤番茄和一块比目鱼；

3、在鱼排上和碗的四周浇上茴香柠檬酱；

4、撒一点欧芹碎来点缀。