Front Burner: Graham Elliot Bowles

July 2008: Halibut BLT

THE CHEF

Graham Elliot Bowles, a self-described “Navy brat,” completed his formal training at Johnson & Wales University at the age of 18. He spent the better part of the following decade working with luminaries such as Dean Fearing (The Mansion on Turtle Creek), Charlie Trotter, and Rick Tramonto (Tru). In 2004, Bowles took over the kitchen at The Peninsula Chicago’s Avenues, where he earned four stars in Chicago magazine and was named one of Food & Wine’s “Best New Chefs in America"—all before his 30th birthday. Bowles competed on “Iron Chef America” in 2007, and appeared on “The Today Show.” He left Avenues in 2008 to open Graham Elliot in River North. His new “bistronomic” restaurant marries his whimsical creations with a relaxed, casual space dominated by waiters in Chuck Taylors and, often, music by Bowles himself.

Visit Graham’s Web site >>

Graham Elliot Bowles’s Halibut BLT
Serves 2
Prep time: 45 to 60 minutes

fish
2 6-ounce pieces fresh Atlantic halibut fillets
2 tablespoons grapeseed oil
2 tablespoons unsalted butter
Salt & pepper to taste

vinaigrette
4 slices bacon, chopped into bite-size pieces
2 shallots, minced
2 cloves garlic, minced
3 tablespoons sherry vinegar
2 tablespoons sugar
4 sprigs fresh thyme
    2 sprigs, chop the leaves; 2 sprigs, leave whole
Salt & pepper to taste

salad
1 bunch frisée, torn into bite-size pieces
2 heirloom tomatoes, chopped
Salt & pepper to taste

1. In a skillet over medium heat, render bacon until crispy. Add shallots and garlic and sauté until soft. Deglaze the pan with vinegar and stir in the sugar until dissolved. Add chopped thyme leaves. Season to taste. Set aside to cool.

2. Heat the oil in a skillet over high heat. Season the halibut with salt and pepper and sear to golden brown (1½-2 minutes). Carefully flip the fish, adding butter and two whole thyme sprigs to the pan. Baste until cooked through (1½-2 minutes). Discard the thyme.

3. Toss the frisée and chopped tomatoes in a bowl with half the vinaigrette, season to taste with salt and pepper, place the fish on top. Spoon the rest of the vinaigrette over the top of the fish. Serve immediately.

 

Film: Uji Films

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comments
6 years ago
Posted by Anonymous

genius. the man is a genius.

6 years ago
Posted by Anonymous

Some sort of bread-like element would be good as well. That would help drive home the BLT sandwich idea. Maybe some croutons or maybe a paper thin piece of toasted bread.

6 years ago
Posted by Anonymous

Why does this look like the MOST DELICIOUS THING EVER!!!!

6 years ago
Posted by anon

amazing...bacon + so much texture! this sounds insane-delicious.

6 years ago
Posted by Anonymous

I am going out to buy some halibut right now . . . I'll let you all now how delicious it was in the morning.

6 years ago
Posted by Anonymous

i had dinner at GE restaurant last week... it was phenomenal!!!!
The food was delish... (must try truffled gnoochi with asparagus and fried egg), the room was not overdone...
Good that now he's on his own... good luck GE!!

6 years ago
Posted by Anonymous

Isn't it a bit early in the season for BLT, namely anything with heirloom tomato? Seems like you'll have to wait at least a month to do this right, or pay through the nose for a lousy tomato shipped halfway across the country.

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