This recipe was created in collaboration with Club House for Chefs and Hawksworth Young Chef Scholarship by: Massimo Piedimonte, Chef of LeMousso in Montreal, QC.
For the Halibut: Clean, filet and slice into strips. Marinate with celery salt for 15 minutes. Rinse in very cold water, pat dry. Dust smoked paprika and roll into ballotine. Rest for 1 hour before slicing. Cook submerged in clarified butter.
For the Egg Plant Puree: Slice eggplants in half, score and cook in oven at 185 degrees C for 35 minutes. Blend the flesh with the black garlic.
For the Artichokes Barigoule: Turn artichokes, keep in lemon water. Sauté carrots, shallots, garlic, basil and smoked bacon in sauce pot. Deglaze with white wine, reduce by half. Add chicken stock. Slice artichokes and cook in barigoule. Reserve cooked artichokes in cooking liquid.
For the Tomato Broth: Slice tomatoes in half, season with salt and pepper. On a baking sheet, dry in oven at 60 degrees overnight. Steep dried tomatoes in water, infuse for 2 hours. Strain and season.
For the Samphire Oil: Blanch samphire. Ice, then dry. Blend with oil.
For Serving: Warm 4 bowls. Gently cook halibut in clarified butter. Heat artichokes in cooking liquid and strain. Put a quenelle of eggplant puree on the bowl, cover with artichokes. Place halibut next to garnish. Split warm tomato broth with samphire oil and pour in the bowl, garnish with purple basil.
