"Smoked
C Salt" Crusted Baked Pacific Halibut with Preserved Sungold
Tomatoes, Baby Watercress, Apple and Hazelnut Salad
By Chef Robert Clark, C Restaurant,
Vancouver, BC
Chef
Participant: Cooking for Solutions
Conference 2006
Serves:
4
Ingredients:
(use organic when possible)
4
(6-oz.
portions) Halibut*
2 tspn. Smoked Sea Salt
Procedure:
Season fish 1 hour before baking at 425† F for
7 minutes, or until just undercooked.
*Seafood
Watch “D" recommends wild-caught Pacific halibut from
the U.S. and Canada
Apple
and Hazelnut Salad
Ingredients:
2 cup Granny Smith Apple (julienned)
2 tbls. Creme Fraiche (drained)
1/2 cup Hazelnuts (roughly chopped)
1 tbls. Quince Jelly
Zest of 1 Lemon
TT Salt and Pepper
Procedures:
1. Julienne apples using a mandoline. Fold in
creme fraiche, hazelnuts, quince jelly and lemon zest. Season
and allow salad to macerate for at least 1 hour and up to 4 hours
before serving.
2. To make creme fraiche, mix 1 part buttermilk
and 3 parts 35% cream. Cover with a damp tea towel and leave in
a warm place for 2-3 days. Take the creme fra~che and place in
a china cup lined with cheesecloth. Drain the cream for a day
or two. It will resemble cream cheese and will last in the refrigerator
for a week.
Garnish:
Preserved Tomatoes
Baby Watercress
Procedures:
1. In the height of summer, buy farm-fresh cherry
tomatoes. Cut tomatoes in half. Place cut side up in a dehydrator
and process for a day or two. The tomatoes should be raisin-like,
not chewy like a sundried tomato.
2.
Place dried tomatoes in a container and cover with extra virgin
olive oil and allow to macerate for a week in the refrigerator
or up to 6 months in the freezer.
To Serve:
Garnish halibut with tomatoes, apple salad and watercress tossed
with some of the olive oil that preserved the tomatoes.
More
Chef's Recipes:
Beer
Battered Oysters / Granville Island
Boiled
Nova Scotia Lobster & Grilled Foie Gras Sandwich, Spring Greens,
Truffle and Port Reduction
Smoked
Sea Salt Crusted Roasted Flat Iron Steak, Wilted Watercress, Brie,
and Tomato Salad
"Smoked
C Salt" Crusted Baked Pacific Halibut with Preserved Sungold
Tomatoes, Baby Watercress, Apple and Hazelnut Salad
Other
Great Related Links:
Cooking
for Solutions
Seafood
Recipes
Healthy
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch Programs
are empowering seafood consumers and businesses to make choices
for healthy oceans.
To learn more, visit www.seafoodwatch.org.
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