| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood, Entertain, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Yellow,vine ripened tomatoes quartered |
| 1/4 |
c |
White wine |
| 1 |
c |
Extra virgin olive oil |
|
|
Salt and pepper |
| 2 |
|
Ears corn |
| 1 |
tb |
Vegetable oil |
| 12 |
|
Stalks asparagus,sliced into 1/4 inch pieces |
| 1 |
|
Red pepper, finely diced |
| 1 |
|
Yellow pepper, finely diced |
| 1/2 |
ts |
Minced garlic |
| 2 |
tb |
Small capers |
| 1 |
|
Bunch green onions, chopped |
| 1 |
c |
Fresh basil leaves |
| 3 |
tb |
Extra virgin olive oil |
|
|
Freshly ground black pepper |
| 2 |
md |
Yukon Gold potatoes, peeled |
| 8 |
|
Slices smoked salmon |
| 4 |
|
( 6 to 7 oz.) center cut halibut filets |
| 1 |
ts |
Minced garlic |
| 2 |
tb |
Extra virgin olive oil |
|
|
Freshly ground black pepper |
INSTRUCTIONS
YELLOW TOMATO COULIS
CORN AND ASPARAGUS SALSA
HALIBUT
To prepare coulis, place all ingredients in blender. Puree and strain
through fine mesh strainer. Adjust seasoning. Refrigerate. Can be
made up to 3 days in advance.
To make salsa, slice off corn kernels with a sharp knife. Heat a
frying pan over medium high heat. When hot, add corn and saute
without oil until lightly browned, about 3 minutes. Place in bowl.
Add vegetable oil to pan along with asparagus, pepper, garlic and
capers. Saute until fragrant, about 2 more minutes. Remove to bowl
and cool, about 15 minutes.
When cool, stir in green onions, basil, olive oil and pepper. Reserve.
Blanch potatoes in boiling water until crisp-tender, about 12 to 15
minutes. When cool enough to handle, slice into 1/4 inch thick
slices.
Line a baking sheet with parchment paper. Brush with olive oil.
Arrange potato slices slightly overlapping to make 4 bases for the
fish. Each "base" will need 2 or 3 slices depending on the size of
the potato. Top each "base" with a slice of smoked salmon.
Rub halibut with garlic and olive oil. Season with pepper and place
over smoked salmon. Cover with second slice of smoked salmon. Can
be prepared up to 6 hours ahead and refrigerated.
Preheat oven to 375°. Bake for 15-20 minutes in top third of oven. If
potatoes start to brown too quickly drizzle bottom of pan with white
wine or water to create steam. Fish is ready when it just starts to
flake when gently poked with fork.
Transfer halibut to plates and top with salsa. Spoon coulis on plate
around halibut. Serves 4 Typed in MMFormat by
cjhartlin@email.msn.com Source: Autumn in Ontario's Wine Country.
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Sep 28, 1999
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