Paprika Marbled Halibut with Artichokes, Eggplant, Black Garlic & Tomato Broth with Samphire Oil

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Halibut Curing Salt
Salt 100 g
Sugar 100 g
Club House Celery Seed 100 g
Club House Smoked Paprika 100 g
Butter, clarified 3 lb
Eggplant Puree
Eggplant 1 each
Black garlic 12 g
Artichoke Water
Water 2 L
Lemons 4 each
Barigoule Broth
Chicken stock 1 L
Pepper, to taste 1/2 tsp
White wine 200 mL
Carrot 1 each
Shallot 1 each
Garlic, cloves 3 each
Basil leaves and Steams 5 g
Smoked bacon 60 g
Lemon juice 50 g
Salt, to taste 1/2 tsp
Tomato Broth
Tomatoes, dried 200 g
Water 600 g
Salt, to taste 1/2 tsp
Pepper, to taste 1/2 tsp
Samphire Oil
Blanched Samphire 200 g
Canola oil 300 g
Purple basil, small leaves 8 each


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.

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