Halibut Fish
Provided Executive Chef Chris Siropaides of Georges' Restaurant
Ingredients:
Halibut fillet, 6-8 oz portion
season with salt and pepper, sauté in oil 2-3 min per side
White Asparagus
Method:
peeled, blanched in boiling water for 30 seconds to par cook 30 year aged balsamic vinegar
Tomato - Basil Marmalade
½ cup chopped fennel
½ cup chopped onion
½ cup chopped leeks, white and light green parts only, washed
2 garlic cloves, thinly sliced
½ cup light brown sugar
1 cup red wine vinegar
8 beefsteak tomatoes, cored, cut into ½ inch dice
1 cup loosely packed, small basil leaves
Scallion-Potato Cake
5 scallions, sliced
3 pounds russet potatoes, peeled
½ cup cornstarch
Salt and pepper to taste
Method:
sauté vegetables till tender and slighty caramelized.
add sugar and vinegar, simmer till liquid is absorbed.
add tomatoes, cook slowly till thick and flavor is rich.
toss in basil leaves while cooling.
Scallion-Potato Cake
Ingredients:
5 scallion, sliced
3 pounds russet potatoes, peeled
1/2 cup starch
salt and pepper to taste
Method:
drain and use towl to dry as best as possible.
place potato in a bowl, add cornstarch, salt, pepper
working quickly, sauté small mounds of potato in a pan
on medium heat with oil, till golden brown, turn to
finish the cooking 1-2 minutes
