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CATEGORY CUISINE TAG YIELD
Dairy Dujour05 1 servings

INGREDIENTS

1 c Cream
2 c Potato puree
1/4 c Extra virgin olive oil
1 tb Asiago cheese
Salt and pepper
1/4 c Basil
1 Clove garlic
1/4 c Olive oil
1 Portobello mushrooms; up to 2
Salt and pepper
1 tb Olive oil
1/4 c Onion diced
1 tb Minced garlic
2 c Fresh corn
1 tb Cream sherry
3 c Cream
Salt and pepper
1/2 c Cut chives; 1×2 inches long
1/4 c Picked tarragon
1/2 c Cleaned opal basil
1/4 c Cleaned chervil
4 7 ounce piec Halibut
Olive oil

INSTRUCTIONS

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.

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