"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

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
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

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.

Preserved Tomatoes
Baby Watercress

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:
Sustainable Executive Chef Robert Clark
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










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