What's Cooking: April 30
Heritage Park executive chef Jan Hansen cooks some Queen Charlotte Islands Halibut.
Click on read more for recipe...
Queen Charlotte Islands Halibut Lobster velouté, watercress oil Yukon Gold potato and lima bean succotash 4 Halibut fillet portions Olive oil Salt and pepper for seasoning 2 Yukon Gold potato, diced and blanched 1/2 cup Lima beans, blanched 1/2 Red onion, diced 1 Red pepper, diced 1/2 cup Corn 5 Chives, chopped 1 T Butter 1 T Flour 1 cup Fish stock 1/2 lb Lobster diced Season halibut with salt and pepper. Sear halibut in frying pan with olive oil. Turn halibut and place into the oven at 350 F for 5 minutes, depending on preferred doneness. Brown diced potatoes in a frying pan with olive oil. Add onion, red pepper, corn, chives and Lima beans, season with salt and pepper. Cook until all ingredients together for a couple minutes. Make a roux by heating a tablespoon of butter with a tablespoon of flour. Add fish stock and whisk until you reach a good sauce consistency. Add lobster and season with salt and pepper. Plate by placing the potato lima bean succotash onto a plate, then placing a cooked halibut fillet on top. Finish by pouring lobster veloute on top of halibut.
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