3 T. extra virgin olive oil

11/2 C. chicken stock

3 ounces yellow polenta

4 large pomegranates

1 T. Pernod

12 baby artichokes

2 baby fennel bulbs

1/2 C. chardonnay

1 C. fish stock

1 pinch saffron

2 ounces fresh chives, minced

Salt and pepper to taste

 

Sauté halibut in 1 T. olive oil until caramelized on all sides and transfer to a 300°F oven; bake for about 8 minutes or until medium done. Bring chicken stock to boil, gradually add polenta and cook for 10 minutes, stirring often until creamy. Season with salt and pepper. Finish with 1 T. extra virgin olive oil. Hold for service. Split pomegranates and remove seeds. Extract juice and strain. Bring to boil. Add the Pernod and cook for 5 minutes until reduced by half. Transfer to an ice bath and chill until juice has a syrupy consistency. Transfer to a small squeeze bottle. Trim and clean artichokes and fennel. Saute artichokes in 1 T. olive oil for 5 minutes; add fennel (both should finish cooking at the same time). Remove vegetables. Deglaze pan with the wine and reduce by half. Add fish stock and saffron and reduce by half. Adjust seasonings and add chives. Hold for service. On 4 warm plates, place equal amounts of polenta in the center. Top each with vegetables and sauce then with halibut. Drizzle with lines of pomegranate syrup. Serve immediately.