Sauteed alaskan halibut with olive oil mashed potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cream |
| 2 | cups | Potato puree |
| ¼ | cup | Extra virgin olive oil |
| 1 | tablespoon | Asiago cheese |
| Salt and pepper | ||
| ¼ | cup | Basil |
| 1 | Clove garlic | |
| ¼ | cup | Olive oil |
| 1 | Portobello mushrooms; up to 2 | |
| Salt and pepper | ||
| 1 | tablespoon | Olive oil |
| ¼ | cup | Onion diced |
| 1 | tablespoon | Minced garlic |
| 2 | cups | Fresh corn |
| 1 | tablespoon | Cream sherry |
| 3 | cups | Cream |
| Salt and pepper | ||
| ½ | cup | Cut chives; 1x2 inches long |
| ¼ | cup | Picked tarragon |
| ½ | cup | Cleaned opal basil |
| ¼ | cup | Cleaned chervil |
| 4 | 7 ounce piec Halibut | |
| Olive oil | ||
Directions
MASHED POTATO
PORTOBELLO
CORN CREAM
HERB SALAD
HALIBUT
Mashed Potato:
Heat cream and add warm potato puree. Add oil and cheese. Cook and stir until smooth. Season with salt and pepper.
Portobello:
In a blender, combine basil, garlic, olive oil. Season mushrooms with salt and pepper, rub with oil and grill.
Corn Cream:
Heat olive oil until smoking. Add onion, garlic, and corn. Add sherry and reduce.
Add cream and simmer puree. Bring back to stove, heat, season, and strain.
Herb Salad:
Toss herbs with hazelnut oil, salt and pepper.
Halibut:
Heat olive oil in a large saute pan. Add halibut and cook until done.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9221 - DON YAMAUCHI Converted by MM_Buster v2.0l.