| 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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