Sauteed alaskan halibut with olive oil mashed potatoes

Yield: 1 servings

Measure Ingredient
1 cup Cream
2 cups Potato puree
¼ cup Extra virgin olive oil
1 tablespoon Asiago cheese
\N \N Salt and pepper
¼ cup Basil
1 \N Clove garlic
¼ cup Olive oil
1 \N Portobello mushrooms; up to 2
\N \N 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
\N \N Salt and pepper
½ cup Cut chives; 1x2 inches long
¼ cup Picked tarragon
½ cup Cleaned opal basil
¼ cup Cleaned chervil
4 \N 7 ounce piec Halibut
\N \N Olive oil






Mashed Potato:

Heat cream and add warm potato puree. Add oil and cheese. Cook and stir until smooth. Season with salt and pepper.


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.


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.

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