Name: St. Lawrence Restaurants Flétan, Cassoulet D’été & Sauce Bouillabaisse Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Halibut fillets; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Lemon juice; 2 cups Canned white beans; 1 cup Zucchini, diced; 1 cup Red bell pepper, diced; 1 cup Cherry tomatoes, halved; 4 cloves Garlic, minced; 2 cups Vegetable broth; 2 tbs Fresh thyme; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 2 pieces Shallots, chopped; 3 cloves Garlic, minced; 2 tbs Tomato paste; 2 cups Fish stock; 1 pinch Saffron strands; 1 cup Fennel, sliced; 1 tsp Salt; 1 tsp Black pepper

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

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Halibut, summer cassoulet & bouillabaisse sauce

Preheat the oven to 375°F (190°C). In a baking dish, drizzle the halibut fillets with olive oil, lemon juice, salt, and black pepper. Bake for about 15-20 minutes or until the fish is opaque and flakes easily with a fork.

Prepare the Halibut

In a large pot, heat olive oil over medium heat. Sauté garlic until fragrant. Add zucchini, bell pepper, and cherry tomatoes, cooking until slightly softened. Stir in the canned beans, vegetable broth, thyme, salt, and pepper. Simmer for 15 minutes.

Make the Summer Cassoulet

In a saucepan, heat olive oil over medium heat. Sauté shallots and garlic until translucent. Stir in tomato paste, cook for another minute. Add fish stock, saffron, fennel, salt, and pepper. Bring to a simmer and cook for 10 minutes.

Prepare the Bouillabaisse Sauce

On a plate, serve a portion of the summer cassoulet topped with a halibut fillet, drizzling the bouillabaisse sauce over the top. Enjoy your meal!

Combine and Serve

Halibut fillets

Olive oil

Salt

Black pepper

Lemon juice

Canned white beans

Zucchini, diced

Red bell pepper, diced

Cherry tomatoes, halved

Garlic, minced

Vegetable broth

Fresh thyme

Shallots, chopped

Tomato paste

Fish stock

Saffron strands

Fennel, sliced

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Make Flétan, Cassoulet D’été & Sauce Bouillabaisse Recipe in just 50m. Halibut, summer cassoulet & bouillabaisse sauce

Flétan, Cassoulet D’été & Sauce Bouillabaisse Recipe

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