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1
Blanch tomatoes in boiling water for 8 seconds.
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2
Peel and seed.
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3
Cut into four petals.
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4
Toss in olive oil, salt and pepper, thyme and garlic.
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5
Dry in a 200 Degree oven for one hour on a sheet tray.
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6
Alternative: You can buy sundried tomatoes and place them in the pistou with the vegetables.
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7
Cut all the vegetables on a bias small bite sized pieces.
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8
Blanch the vegetables in salted boiling water.
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9
Quickly shock the vegetables in an ice bath.
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10
Remove the stems from the basil leaves.
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11
Puree the basil leaves along with the A 1/2 cup of olive oil and salt and pepper on high speed until smooth, about 30 seconds.
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12
Place in a small bowl and set aside.
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13
Heat up the extra virgin olive oil to 130 Degrees.
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14
Make sure the pan can hold the four pieces of halibut with out them touching each other.
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15
Also, make sure the olive oil covers the halibut all the way to the top.
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16
Poach the halibut for 13-20 minutes.
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17
Meanwhile, heat up the vegetable stock in a saucepot and add the blanched vegetables to the pot.
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18
Season with salt and pepper.
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19
Remove from the heat and add the basil pistou.
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20
Add the tomato confit petals.
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21
Place the vegetable pistou in a bowl.
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22
Place the poached halibut on top if the pistou.
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23
Garnish with Chiffonade of basil and olive oil.
