Recipes
Pan Roasted Alaskan Halibut with Fingerling Potatoes, Fiddlehead Ferns, Turnips and Green Garbanzo Puree

Pan Roasted Alaskan Halibut with Fingerling Potatoes, Fiddlehead Ferns, Turnips and Green Garbanzo Puree

Garbanzo Bean Puree Ingredients:

  • 3 cups Green Garbanzo Beans, Blanched
  • 1 ea Lemon, Zested
  • 2 ea Garlic Cloves
  • 3/4 cups Blended oil
  • 1/2 cups Water
  • To Taste Salt & Pepper

Garbanzo Bean Puree Procedure:

Yield: 1 Quart
Place beans, zest, garlic, and chives in a food procesor and puree, drizzling the oil in slowly. Next, place ingredients in a blender and puree smooth, adding enough water as needed to get it spinning. Serve chilled.

Vegetables Ingredients:

  • 18 each Fingerling Potatoes, Halved and Blanched
  • 9 each Baby Turnips, Halved and Blanced
  • 1 cup Fiddlehead Ferns
  • 1/4 cup Butter
  • 2 T Water
  • 1 T Olive Oil
  • 1 T Fines Herbs(finely chopped parsley, chives and thyme)
  • To Taste Salt & Pepper

Vegetables Procedure:

Yield: 6 Portions
Toss the fingerling potatoes with the olive oil, halp of the herbs and salt and pepper. Roast at 400 until browned. Meanwhile, prepare a beurre monte-heat the water in a small pot to a simmer. Whisk in the butter-do not boil. Add the rest of the herbs and salt and pepper to the beurre monte. Place the turnips and fiddlegead ferns into the beurre monte and gently heat.

Pan Roasted Halibut Ingredients:

  • 6 ea 6 oz. pieces of halibut, skin removed
  • 1 T Salt & Pepper Mix
  • 2 T Canola Oil

Pan Roasted Halibut Procedure:

Yield: 6 Servings
Season both sides of the fish with salt and pepper. Meanwhile heat a heavy bottomed fry pan on medium-high heat. Add the canola oil to the pan. When the oil is hot carefully place the fish in pan, and do not attempt to move it too much. Cook 2 minutes then turn the fish over, reduce to medium and cook 3 minutes more. Serve with the green garbanzo puree, fingerling potatoes, turnips and fiddle head ferns.

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