When you are French, your father is a cheese maker, and you’re in the kitchen at the tender age of 12, you’re pretty much destined for culinary greatness. This is the case with Chef Herve Malivert. His father was a Cheese maker, and Chef Herve use to accompany him when he made deliveries to restaurants. Chef Herve’s enthusiasm for the kitchen was evident by the age of 12.
His culinary outlook was carved out by the RhÃ´ne region of France, and by the guidance of culinary greats such as Paul Bocuse and Roger Verge who he worked under. Chef Herve now passes on his knowledge by teaching students in the classic culinary program new technologies such as sous vide and low temperature cooking.
His intense culinary knowledge is key testing new recipes for L’Ãcole, always aiming to take the food to new heights. His international experience is reflected in his personal motto: Make food, not war!
Chef Herve joined The FCI in 2006.
We asked Chef Malivert to share one of his favorite Summer recipes with us. He had this to say about his Poached Halibut in Olive Oil: “My inspiration for Summer recipes is the Mediterranean, and I try to concentrate in one specific area or region, to avoid being all over the place. The oil I use came from Italy “Castello di Fonterutoli”in Chianti, so all the ingredients used are available on the Chianti region. For the fish I wanted to be sustainable so I used Pacific Halibut, since Atlantic Halibut was severely overfished and has yet to recover.”
- 800-gr of halibut
- 3 liters Olive oil to poach
- 40-gr bunch of thyme
- 5-gr Red crushed pepper to taste
- 8 lemon zest
- 2 garlic cloves shopped
- 150-ml olive oil
- Extra virgin olive oil to taste
- S/P to taste
For the roasted vegetable
- 200-gr tomato emonde quartered
- 200-gr fennel root remove emince
- 50-gr green olive sliced
- 200-gr shallots emince
- 30-gr toasted pinenuts
- 30-gr raisin plumped in white wine
- 10-gr caper
- 5-gr picked thyme leaves
For the basil mint oil yield 15 portions
- 500 -ml grape seed oil
- 100-gr basil
- 50- gr mint
- 50-gr spinach
- Fresh basil chiffonade
- Nasturtium flowers
- Affila cress
For the fish
- Combine oil, thyme, pepper, and zest and warm-up to infuse at about 200°F for about 45 minutes. Strain and reserved for service.
- Filet and skin the Halibut and portion 150-gr pieces.
For the vegetables
- Toss the tomatoes with salt, pepper, garlic, thyme drizzle olive oil. Transfer to a sheet pan and confi with out color in 300°F convection oven for about 30 minutes.
- Toss the fennel with salt, pepper, shallots, olive oil and bake in 350° convection oven until slightly golden and tender.
- Remove the raisin from the wine and saute quickly in olive oil to cook the wine.
- In a bowl combine tomato and fennel add olives, pine nuts, raisin, and capers.
- Taste for seasonings add extra virgin olive oil and keep warm or cool down.
For the oil
- Blanch basil, mint, and spinach in salted boiling water
- Shock in ice bath, remove from ice water and squeeze out all excess water
- Place in vita prep with oil and blend on high.
- Strain to a coffee filter, or Transfer to centrifuge and spin for 15 minutes at 4000 rpm (see chef Herve for centrifuge) .
- Place oil in squeeze bottle and reserve until needed
For the plaiting
- Make a brine solution and brine the fish portion for about 30 minutes remove and rinse
- Poached the fish in the flavored oil set at about 140° (used an induction burner to control the temperature or a sous vide supreme) for about 15 minutes or until done.
- Served over warm vegetables toasted with basil, add herb oil around and a few flower petals for garnish, and 4 sprigs of affila cress.
The International Culinary Center is located at 462 Broadway, New York, NY 10013, United States