Gordon Hamersley's Halibut and Beans Recipe - Seafood Delight

When it comes to seafood, one dish stands out for its simplicity yet rich flavors: Gordon Hamersley's Halibut and Beans. This recipe, often associated with the sophistication and warmth of French cuisine, brings together succulent halibut with tender white beans in a harmonious blend of textures and flavors. Here’s how you can recreate this culinary gem at home, step by step.

Ingredients You Will Need

• Halibut: Fresh halibut fillets, ideally skinless for even cooking.
• White Beans: Cannellini or navy beans work best, either canned or dried.
• Olive Oil: For sautéing and flavor enhancement.
• Garlic: Freshly minced for depth of flavor.
• Thyme: Fresh sprigs for aromatic notes.
• Leeks: White and light green parts for a mild onion flavor.
• Chicken or Vegetable Stock: Low-sodium to control the dish's saltiness.
• White Wine: A dry white variety to deglaze the pan.
• Butter: Unsalted, for richness.
• Lemon: For zest and juice to brighten the flavors.
• Salt and Pepper: To season to taste.

Preparing the Ingredients

• Beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, rinse them thoroughly to remove excess sodium and any metallic taste.
• Halibut: Ensure the fillets are patted dry with paper towels to remove excess moisture, which ensures better searing.
• Leeks: Slice them lengthwise and clean out any grit or dirt, then slice thinly.
• Garlic: Peel and finely chop or use a garlic press for finer texture.
• Thyme: Strip leaves from the stems if you're not using whole sprigs.

Cooking Steps

Cooking the Beans

Searing the Halibut

1. Season the halibut fillets with salt and pepper.
2. In a skillet, heat olive oil over medium-high heat. Once hot, add the halibut, searing until golden brown on one side (about 3-4 minutes).
3. Flip the halibut and cook for another 2-3 minutes or until the fish is just cooked through.
4. Add a knob of butter to the pan, baste the halibut with the melted butter for richness.
5. Remove the halibut from the pan and set aside.

Finishing the Dish

1. Using the same skillet, deglaze with white wine, scraping up the fond (browned bits) left from the halibut.
2. Add the cooked beans to the skillet, allowing them to absorb the flavors. If the mixture is too thick, thin it with a little more stock.
3. Squeeze lemon juice over the beans and halibut, and zest a bit of lemon over the top for added zestiness.
4. Place the beans on a serving dish, top with the seared halibut, and drizzle with any pan juices.

📌 Note: The acidity of lemon enhances the freshness of the dish, and be cautious not to overcook the halibut, as it can become dry. Aim for a just-cooked texture.

In Gordon Hamersley’s Halibut and Beans, each component plays its part beautifully. The beans, slow-cooked to absorb the flavors of stock and aromatics, provide a soft, creamy base that complements the firm, flaky texture of the halibut. The fresh thyme imparts an earthy note, while the lemon adds brightness, ensuring the dish is neither too heavy nor too rich. This combination ensures that the seafood is the star of the show, supported by the rich, comforting backdrop of beans and leeks.

What are the best substitutes for halibut?

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While halibut offers a delicate flavor and firm texture, cod, sea bass, or grouper can serve as good substitutes. Adjust cooking times based on the thickness of the fillets.

Can I prepare this dish in advance?

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You can cook the beans ahead of time; however, the halibut should be seared just before serving to maintain its texture and moisture. Warm the beans, add the fish, and finish the dish as instructed when ready to serve.

What wine pairs well with this dish?

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A light, crisp white wine like Sauvignon Blanc or a French Chablis would complement the flavors of the halibut and beans beautifully.