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Ингредиенты
- 4 x Yellow,vine ripened tomatoes quartered
- 1/4 c. White wine
- 1 c. Extra virgin extra virgin olive oil Salt and pepper
- 2 x Ears corn
- 1 Tbsp. Vegetable oil
- 12 stalk asparagus,sliced into 1/4 inch pcs
- 1 x Red pepper, finely diced
- 1 x Yellow pepper, finely diced
- 1/2 tsp Chopped garlic
- 2 Tbsp. Small capers
- 1 bn green onions, minced
- 1 c. Fresh basil leaves
- 3 Tbsp. Extra virgin extra virgin olive oil Freshly grnd black pepper
- 2 med Yukon Gold potatoes, peeled
- 8 slc smoked salmon
- 4 x ( 6 to 7 ounce.) center cut halibut filets
- 1 tsp Chopped garlic
- 2 Tbsp. Extra virgin extra virgin olive oil Freshly grnd black pepper
Инструкции
- To prepare coulis, place all ingredients in blender. Puree and strain through fine mesh strainer. Adjust seasoning. Chill. Can be made up to 3 days in advance.
- To make salsa, slice off corn kernels with a sharp knife. Heat a frying pan over medium high heat. When warm, add in corn and saute/fry without oil till lightly browned, about 3 min. Place in bowl.
- Add in vegetable oil to pan along with asparagus, pepper, garlic and capers. Saute/fry till fragrant, about 2 more min. Remove to bowl and cold, about 15 min.
- When cold, stir in green onions, basil, extra virgin olive oil and pepper. Reserve.
- Blanch potatoes in boiling water till crisp-tender, about 12 to 15 min. When cold sufficient to handle, slice into 1/4 inch thick slices.
- Line a baking sheet with parchment paper. Brush with extra virgin olive oil.
- Arrange potato slices slightly overlapping to make 4 bases for the fish. Each "base" will need 2 or possibly 3 slices depending on the size of the potato. Top each "base" with a slice of smoked salmon.
- Rub halibut with garlic and extra virgin olive oil. Season with pepper and place over smoked salmon. Cover with second slice of smoked salmon. Can be prepared up to 6 hrs ahead and refrigerated.
- Preheat oven to 375 . Bake for 15-20 min in top third of oven. If potatoes start to brown too quickly drizzle bottom of pan with white wine or possibly water to create steam. Fish is ready when it just starts to flake when gently poked with fork.
- Transfer halibut to plates and top with salsa. Spoon coulis on plate around halibut.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 815g | |
| Recipe makes 4 servings | |
| Calories 1500 | |
| Calories from Fat 871 | 58% |
| Total Fat 96.97g | 121% |
| Saturated Fat 22.92g | 92% |
| Trans Fat 0.09g | |
| Cholesterol 314mg | 105% |
| Sodium 2853mg | 119% |
| Potassium 2728mg | 78% |
| Total Carbs 27.65g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.4g | 2% |
| Protein 121.25g | 194% |
