CADS October 20, 2009
Chuck Fox, Chef
PREPARATION NOTES
Asparagus: Drop into boiling water for 1 min. remove and drain.
Heat pan lightly coated with Olive oil, medium heat.
Chop sage finely, toss into pan, after a minute, the smell will tell you when it's right,
toss in the asparagus. Salt lightly, add coarse ground pepper, saute for 5 minutes being
careful with the heat, you don't want to singe the asparagus.
You could add a little white wine but if you do be careful not to wind up boiling the
asparagus. It should end up being crunchy, not soggy.
Halibut: Ingredients - Halibut fillets cut to same size weight approx. 1/2 lb each, Fennel, carrots
shallots and red bell pepper.
(note I use Cook's exclusively. They will custom cut fish to size and weight.)
Use carrots with stalks included. They are generally fresher and taste better than "bagged"
carrots.
Julienne the peppers and carrots. Cut the fennel pod in half and cut out the root part in
the center then julienne the two halves. Cut the shallots in small pieces from the front and
use some of the tender green parts from the stalk.
Prepare saute pan with generous amount of olive oil at medium heat. Saute the vegetables
with light salting for about ten minutes with stirring. Add white wine at about five minutes,
this will provide a liquor to add to the fish. The idea is to keep the carrots from going "mushy"
while cooking the fennel till it's soft enough to release its flavor. When done let sit.
Coat the Halibut with olive oil and salt lightly. Place the fish on aluminum foil or paper and
add the vegetables and a bit of the wine sauce. Fold up package and place in an oven pre
heated to 375 for 7 to 9 minutes. The centers will be translucent. Be careful not to over
cook the fish.