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1
Core the tomatoes, cut into pieces, and place in a blender.
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2
Blend until pureed.
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3
Strain through a sieve into a bowl.
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4
You should have about 1 1/2 cups puree.
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5
Heat 1 tablespoon of the olive oil in a nonreactive medium saucepan until hot.
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6
Add the garlic and saute briefly until light brown.
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7
Add the tomato puree and bring to a boil.
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8
Simmer gently about 5 minutes.
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9
Strain through a fine-mesh sieve into a bowl.
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10
Discard the solids.
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11
Rinse out the saucepan, return the tomato juice to the pan, and bring to a boil.
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12
Simmer and strain twice more until the tomato juice is as thick as heavy cream, about 15 minutes total cooking time.
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13
Be sure to lower the heat as the mixture thickens to prevent scorching.
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14
You should have about 1/4 cup of very smooth tomato juice.
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15
Add 1 tablespoon lemon juice and taste for salt and pepper.
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16
Pour 1 tablespoon of the olive oil into a small, clean glass bottle with a stopper and swirl to coat the inside.
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17
Strain the tomato juice into the bottle.
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18
Let it cool to room temperature.
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19
Add 2 tablespoons of the olive oil.
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20
Do not shake or mix!
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21
Bring a large pot of water to a boil and add salt.
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22
Add the corn and cook just until tender, about 3 minutes.
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23
Remove and set aside.
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24
Cook the beans in the same water just until tender, about 3 minutes.
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25
Drain.
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26
If using favas, peel them.
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27
When the corn is cool enough to handle, cut the kernels from the cobs.
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28
Toss together in a bowl.
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29
In a clean jar with a lid, shake together the vinegar, tarragon, 3 tablespoons of the prosciutto bits, and 6 tablespoons of the olive oil.
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30
Pour enough of the dressing onto the corn and beans to coat, toss well, and taste for seasoning.
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31
Adjust with salt, pepper, and more dressing as necessary.
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32
Set aside to marinate for about 15 minutes.
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33
Season the fish on both sides with salt and pepper.
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34
Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot.
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35
Add the fish and cook until brown on the first side, about 3 minutes.
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36
Turn and continue to cook until opaque throughout, about 3 minutes longer.
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37
Remove from the pan and keep warm.
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38
When ready to serve, pile the corn mixture on a platter or divide among 4 large plates.
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39
Arrange the fish on top of the salads.
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40
Shake the tomato vinaigrette bottle gently.
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41
You do not want the mixture to emulsify, but to have separate droplets suspended within the oil.
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42
Spoon or shake about 1 tablespoon of the broken tomato vinaigrette on each piece of halibut and then drizzle or shake more tomato vinaigrette around the edges of the platter or plates.
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43
Garnish with the remaining prosciutto bits.
