We asked chef Behshad Zolnasr of C|Prime in Vancouver to share one of his favourite recipes as we (slowly) say goodbye to summer and transition to fall. —Vita Daily
Roasted Halibut with Vermouth & Clams
2 x 6oz portions Fresh Halibut1 cup Cherry tomatoes (cut in half)
3 tablespoons chopped parsley
3 tablespoons chopped chives
20-30pc of live Manilla Clams
150ml Sweet vermouth
2 Large tablespoons of Butter
1 clove garlic (minced)
1 small shallot (minced)
100ml Olive oil
Salt
In a medium sized pan, heat 75 ML of olive oil and bring to just smoking point. Season the fish with just salt and gently place into the pan away from you. Give the fish 30 seconds in the hot oil before shaking pan to ensure fish isn’t stuck and place into a 375-degree oven for 2 minutes. Once time has passed flip fish and continue cooking for another 2-3 minutes depending on thickness. In a separate large saucepan add 50ml of olive oil and gently cook the shallot and garlic until translucent. Add your clams and tomatoes to the pan and turn the head to a medium high. Deglaze the pan with Vermouth and let alcohol cook off. Once the alcohol has burned off cover the pan and steam clams until they open, discard any that haven’t. As the clams open, they release their natural juices combining with the vermouth which is the base for your sauce. Once all clams are open add your butter / chives / parsley and thicken slightly, do not over reduce, it should just coat the back of spoon. Check for seasoning at the end as the clams add salt as they open. Add your halibut to a bowl and beautifully pour the sauce on top and around the fish. Use the cook clams as another garnish around the bowl. Makes two servings.
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