| 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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