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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 T Asiago cheese
Salt and pepper
1/4 c Basil
1 Clove garlic
1/4 c Olive oil
1 Portobello mushrooms, up to
Salt and pepper
1 T Olive oil
1/4 c Onion diced
1 T Minced garlic
2 c Fresh corn
1 T 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

2
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4745
Calories From Fat: 2824
Total Fat: 320.7g
Cholesterol: 823.5mg
Sodium: 428.1mg
Potassium: 5801.8mg
Carbohydrates: 439.1g
Fiber: 32.3g
Sugar: 9.9g
Protein: 44.6g


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