2 pieces of fresh halibut, 7 oz. each
1 cup smoked salmon roe
6 artichoke hearts, cut in half
2 sweet corn cobs
3/4 cup olive oil
1/4 cup shallots
1/2 cup fresh-squeezed
1 cup chicken stock
1/2 cup white wine
1/2 onion diced
1/2 cup diced carrot
2 slices bacon, diced
Salt and pepper
Braising the artichoke hearts:
Pre-heat the oven to 325F. In a medium sauce pan, heat 1/4 cup of olive oil. Add the diced onion, bacon and carrots. Cook at low heat for 1 minute, using a wooden spatula to stir. Add the fresh thyme, 1/2 cup lemon juice, the artichoke hearts and the chicken stock. Place a cover on the top of the pan and set in the middle rack of the oven. Cook for about 35 minutes.
Charred sweet corn:
Using a chef knife, cut away the corn kernels from the cob. Heat 1/4 cup of olive oil in a saute pan. Add the diced shallots and freshly cut sweet corn. Cook over low heat until the corn kernels take a nice charred color.
Smoked salmon roe olive oil vinaigrette:
In a blender, mix at high speed 1/2 cup extra virgin olive oil and 1/4 cup lemon juice. Add freshly crushed black pepper and a pinch of salt. Place in a small bowl. Add the salmon roe.
Putting the dish together:
Sprinkle salt and black pepper on both sides of each piece of halibut. In a heated saute pan, add a little olive oil then add the piece of halibut. Cook the fish until ready. Place three pieces of artichoke hearts in a bowl plate. Add the charred sweet corn on top and then add the halibut. Spoon the smoked salmon roe vinaigrette around and on the top of the fish.