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This dish combines all the flavours of summer on one plate. The crust in this recipe can be used to coat meats, poultry or vegetables. Experiment with different herbs and greens, such as arugula or sorrel leaves.
HERB-CRUSTED HALIBUT: Place the herbs and the spinach in a food processor and purée for 1 to 2 minutes. Scrape down the sides of the bowl, then add the Gruyère cheese and the butter and purée until well combined. Pour in the bread crumbs, lightly season with salt and process until the mixture comes together.
Cut two 11 × 16-inch/30 × 40-cm sheets of parchment paper and place 1 on a baking sheet. Spread the bread crumb mixture onto the parchment paper, cover with the second sheet, then use a rolling pin to roll the bread crumb mixture to a thickness of 1/8 inch/3 mm. Place the baking sheet in the refrigerator for 30 minutes to allow the crust to set.
Cut the crust into 4 pieces, each one large enough to cover one side of one fillet. Return these cut pieces to the refrigerator.
PEA PUREE: Heat half of the butter in a small saucepan on medium heat. Add the onions and the bacon and sauté until lightly golden, about 5 minutes. Stir in half of the peas and the chicken stock, potato, mint and thyme and bring to a boil. Simmer gently until the potato is tender, about 8 minutes. Remove and discard the mint and thyme sprigs. Add the remaining peas and cook for 3 minutes more. Remove from the heat, lightly season with salt and pepper, then transfer to a food processor or a blender and purée until smooth. Stir in the cream and set aside.
CORIANDER VINAIGRETTE: Crush the coriander seeds using a mortar and pestle, then place them in a sauté pan and warm them gently on low heat to release their flavour. In a small bowl, whisk together the olive oil and lemon juice, then add the coriander and a pinch of salt. Set aside.
TO SERVE: Warm the vinaigrette in a saucepan on low heat. Add the tomatoes and the asparagus and heat through. Divide the pea purée among the 4 plates, mounding it in the centre of each plate. Top each serving with a halibut fillet, then spoon a generous amount of vinaigrette around each plate. Garnish with the oregano leaves. Serves 4.
WINE RECOMMENDATIONNew Zealand Sauvignon Blanc, Sancerre, Pouilly-Fumé, B.C. or Washington Sémillon, or Grüner Veltliner would be an excellent choice.