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April 2013 - PL^AY's Acapulco Shrimp Ceviche

Acapulco Shrimp Ceviche
David Patterson, Executive Sous Chef of Restaurants
SERVES 4

 

INGREDIENTS

• 11/2 # 71/90 count Red Shrimp
            (71/90 Refers to the size…  these are small)
• 2 Ripe Avocados, medium diced
• 2 Ripe Roma Tomatoes medium diced
• ½ Bunch fresh Cilantro, washed well and rough chopped
• ½ Small White Onion, small diced 
• ½ Jalapeno, deseeded and small diced 
        (the heat level is personal preference, the more seeds the spicier)
• 2 Cups Ceviche Marinade (recipe below)
• A little ketchup, to taste
• A little Tabasco or favorite hot sauce, to taste
• A few lime slices
• Corn Tortilla Chips

CEVICHE MARINADE

• 5 Limes, zested and juiced 
• 5 Lemons, zested and juiced
• 1 T minced garlic
• 1 t chile flakes

Preparation

• RINSE the shrimp well.  Traditionally, the shrimp are added to the ceviche raw and ‘cooked’ by the lime juice.  In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. Traditional-style ceviche was marinated for about three hours.  If you are a purist, marinate the shrimp together with the marinade for a few hours or even over night.  I like to briefly steam the shrimp for about 2 minutes, just to barely cook them and give them a firmer texture.

• MIX the ceviche marinade well. 

• ADD the marinade to the shrimp, cooked or raw, and allow the flavors to infuse for at least an hour or so.  Fold in a few spoonfuls of ketchup and a splash of Tabasco hot sauce.  If necessary, add a little salt and pepper to adjust the seasoning.

• DICE the avocado, tomato, onion & cilantro and gently fold it into the shrimp mixture.

• SERVE in glass sundae dishes garnished with lime wedges and accompanied by tortilla chips.

   

• ENJOY…

 

March 2013 - Scotch Eggs

Scotch Eggs

 Executive Sous Chef of Restaurants David Patterson
SERVES 4 PEOPLE

 

As St. Patrick's Day is quickly approaching and the Golden Bee is set to reopen the first week of April, it is time to celebrate some Scotch Eggs!

INGREDIENTS

• 6 Large Farm Fresh Hen Eggs
• ¼ Cup White Vinegar
• 2 Cups Flour
• 2 Cups Bread Crumbs
• Salt
• Pepper
• 1 beaten egg
• Whole Grain Mustard or Beer Mustard (for dipping)
• 1 Gallon Canola Oil (for frying) or 4 T (for pan sautéing)

FOR THE SAUSAGE

Of course, you can certainly buy a nice quality breakfast sausage from your local butcher shop.  However, we make our own simple recipe at The Golden Bee…

• 2# Fresh Pork Butt (Shoulder)
• 8 Cloves Fresh Garlic, Minced
• 1 T Mustard Powder
• 1 Cup Dry White Wine
• Salt
• Pepper

Preparation

• Place the eggs with vinegar, still in their shells, in a pan of cold salted water.
• Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
• Drain and cool the eggs under cold running water, then peel.
• Mix the pork with the garlic, mustard powder and wine in a bowl and season well with salt and freshly ground black pepper (David recommends being generous with the freshly ground black pepper).
• Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 5in long and 3in at its widest point.
• Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
• Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
• Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
• Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
• Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
  

 

GARNISH

Feel free to serve this with a small green salad as an appetizer.  Or as a snack, serve with a bit of whole grain mustard

  

 

February 2013 - Lobster Thermidor

LOBSTER THERMIDOR
Executive Sous Chef of Restaurants David Patterson
SERVES 4 PEOPLE

 

INGREDIENTS

• 4 Maine Lobster, 1.5# each
• 4 oz Sea Salt
• 20  Black Peppercorns
• 4  Bay Leaves

STUFFING

• Lobster Knuckles (from the 4 Lobsters)
• 1 oz Whole Grain Mustard
• ½ bunch Tarragon, Rough Chopped
• 1-2 oz Bread Crumbs, Fine
• 1 oz Parmesan Cheese, Grated
• 6-8 oz Butternut Squash, Diced & Sautéed
• 4 oz Mixed Mushrooms, Diced & Sautéed
• 4 oz Chestnuts, Chopped & Sautéed

SAUCE

• Lobster Bodies & Shells (from the 4 Lobsters)
• 1 each Onion
• 2 each Carrots
• 2 each Celery Stalks
• 2 each Roma Tomatoes
• 1 head of Garlic
• Tarragon Stems
• 2-4 oz Tomato Paste
• 1 cup Cognac
• 2 quarts Water
• ½ Heavy Whipping Cream

GARNISH

• 1# Fresh Mixed Mushrooms, Shitake, Oyster, Cremini, Button, etc.
• 8 oz Chestnuts

PROCEDURE

THE LOBSTER

• Cook the lobsters in boiling water flavored with the salt, peppercorns and bay leaves for about 5 minutes.
• Plunge the lobsters into ice water to cool.  
• Take the tails out of shell and cut long ways, remove the veil. 
• Remove the claws & knuckles from the shell as well. 
• Reserve the knuckles for the stuffing.
• Cut the heads in half long-ways. 
• Remove the insides and rinse well. 
• Cut the head, starting near the antennae into a nice oval shape to hold the stuffing.

STUFFING

• Dice & sauté the vegetables. 
• Combine all ingredients and mix well.  Add more or less breadcrumbs and parmesan depending on the texture. 
• Add a spoonful of Lobster Sauce if the mixture is too dry. 
• Season well with salt and pepper. 
• The mixture should have the texture of wet sand when done. 
• Stuff the mixture into the cut shells for presentation. 
• Sprinkle the stuffing with any remaining breadcrumbs and parmesan cheese.

SAUCE

• Sauté the lobster remaining lobster bodies and shells with the rough cut vegetables until they start to caramelize in whole butter or olive oil. 
• Add the tomato paste and toast well, allowing it to brown a bit as well. 
• Deglaze this with the cognac and reduce the cognac until it is almost evaporated (au sec). 
• Add the water (you can sub chicken stock if you like) and simmer well. 
• When the sauce is reduced and thickened add the heavy cream and allow to simmer. 
• Adjust the seasoning with salt and pepper. 
• Strain the sauce through a fine chinois or cheese cloth.

GARNISH

• Clean and sauté the mixed mushrooms, season with salt and pepper. 
• Slow cook the chestnuts with a bit of butter and water until tender, season with salt and pepper.

PRESENTATION

• Warm the lobster meat and the stuffed shells in the oven with butter and olive oil. 
• Arrange on the plate with the sautéed mushrooms and chestnuts. 
• Bring the sauce to a boil and add a small spoonful of whipped cream, mix partially, allowing the sauce to look marbled. 
• Glaze the lobster tails and claws with the sauce, pour the rest around the plate or reserve on the side for your guests.
  

January 2013 - Swordfish Tacos

Swordfish Taco
Chef Justin Miller of Charles Court and West Lobby Bar
Serves 2

• 6 Ounces Swordfish
• 3 Teaspoons of your favorite blackening spice we like the Cajun Style Blackening Spice found locally at Savory Spice Shop
• 1Tablespoon Extra Virgin Olive Oil
  
• 1 Ounce Fage Yogurt
• 2 Teaspoons Chopped Cilantro
• 1 Ounce Lime juice
• Kosher Salt and Freshly Ground Pepper
  
• 1/2 Cup Shredded Raddichio
• 1/2 Cup Chopped Plum Tomato
• 6 - 4” White Corn Tortilla

Method:

• In a hot skillet cook the swordfish with the olive oil until the flesh of the swordfish turns white.
• Season with the blackening spice, break into smaller pieces and keep warm.
• In a mixing bowl combine the yogurt, cilantro, lime and season to taste with salt and pepper. 
• Heat the tortilla in a 350 degree oven with a damp cloth over them to create steam.
• For assembly, spoon the yogurt mixture onto the middle of the tortilla.
• Next divide the fish into 6 equal portions and place one portion on top of the yogurt. 
• Finish by topping the swordfish with the tomato and raddichio.

December 2012 - Marble Coffee Cake
 

 

Ingredients: 
Yield 28 cupcakes

Cake

• 2 lbs        Unsalted  Butter, room temperature
• 8oz          Cream cheese
• 1lb 8oz     Granulated sugar
• 1lb 8oz     Cake flour
• 3t              Kosher Salt
• 3t             Baking powder
• 8 oz         Whole Milk
• 1 lb          Whole Eggs(8 large eggs)
• 2 T         Vanilla extract
• 2oz          Dutch processed cocoa flour

Orange Streusel

• 2 1/4 cups             All-purpose flour
• 3/4 cup                 Confectioners' sugar
• 2 1/4 teaspoon      Ground cinnamon
• 1 teaspoon            Kosher salt
• 3/4 cup                 Unsalted butter, room temperature
• ½ cup                   Cubed Candied Orange
• 1                          Zested orange
  

Method:

1. Preheat oven to 350 degrees. Generously butter muffin molds; set aside. Whisk together the cake flour, baking powder, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter,cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour. Set aside 1/3 of the batter.

3. In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.

4. Spoon batters into the prepared pans in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion,top with orange streusel (recipe to follow)

5. Bake, rotating the muffin pan halfway through, until a cake tester comes out clean, 15 to 18 minutes. Transfer pan to a rack to cool 10 minutes. Turn out poundcake from pan and cool completely on the rack. Poundcake can be kept in an airtight container at room temperature up to 3 days.

Method for Streusel
1. in a medium bowl, combine flour, sugar, cinnamon, cubed candied orange, orange zest and salt; cut in butter using a pastry blender, until large, moist clumps form.

November 2012 - SWEET POTATO PUREE WITH
FRUITS AND SPICES

 

Ingredients:

• 2 lbs Sweet potatoes, peeled and cut into ½ inch cubes
• 2 Oranges, juiced and zested
• 2 Cinnamon sticks
• 1 Bay Leaf
• 1 Onion peeled and studded with 2 cloves
• 2 Tbsp. Butter
• 1 Apple peeled, cored and diced
• 1 Small banana peeled and sliced 1/2 inch thick
• 2 Tbps. Sugar

• ¾ cup of Heavy Cream

Method:

Place the sweet potatoes in a large pot. Add enough salted water to cover, the orange zest, 1 cinnamon stick, bay leaf the onion and cook until tender.

While the sweet potatoes are cooking, prepare the fruits. Melt the butter in a heavy bottom pan over a medium heat. Add the apple, the banana, the remaining cinnamon stick and sweat until lightly caramelized, tossing often for about 5 minutes. Transfer the fruit to a plate. Add the sugar to the same pan, cook until dissolved into light brown caramel, add the orange juice and reduce to 1 tablespoon. Add ¾ of the cream and boil for about 3 minutes. Return the cooked fruit to the pot mix well and simmer for about 4 minutes. Remove from the heat and discard the cinnamon stick. Keep warm.
When the sweet potatoes are done, drain and discard the orange zest, cinnamon stick, bay leaf and the onion. Transfer the warm sweet potatoes to a food processor; add the fruits, salt and pepper, and puree. Add the remaining cream if too thick and taste for seasoning. 

 

October 2012 - Summit Bistro Salad

Bacon vinaigrette:

• 2 1/2 Tbsp Shallots
• Rendered Bacon Fat (see below)
• 1/3 cup Canola Oil
• 1/4 cup Sherry Vinegar
• 1  Small Egg Yolk
• 2 tsp Dijon Mustard
• Salt and Pepper to taste 

Method

• Fry 3 oz of chopped bacon (from recipe below).
• Drain bacon grease into seperate container, set bacon aside.
• Blend shallots, sherry vinegar, Dijon, and egg yolk. 
• Slowly drizzle in the bacon fat and then the canola oil.
• Salt and pepper to taste.
• Set aside.
   

For the salad

• 10 oz Frisee Lettuce
• 3 oz  Applewood Smoked Bacon (chopped)
• 1.5 oz Blue Cheese
• 3 oz  Garlic Croutons 

Method

• Place the lettuce in a bowl with bacon vinaigrette and toss until evenly coated. 
• Plate the lettuce and top with the bacon, blue cheese, and garlic croutons.

    

September 2012 - Roasted Potato, Beer and Cheese Soup

From The Golden Bee

Roasted Potato, Beer and Cheese Soup:

• 2 lbs   Red Potatoes (skin on, cleaned and cut into large chunks)
• 1 each   Onion (peeled and cut into large chunks)
• 2 each    Carrots (peeled and cut into large chunks)
• 5 oz    Shredded Smoked Cheddar Cheese
• 5 oz    Shredded Mild Cheddar Cheese
• 1/3 lb   Smoked Bacon (cut in small dices)
• ½ each   Celery Stalk (white part only cleaned and diced)
• 1 each   Leek (cleaned and cut into chunks)
• 1 quart   Half and Half
• ½ quart   Chicken Stock
• ½ quart   Stout Beer
• 2 oz   Olive oil
• Salt and Pepper

Preparation:

• Toss the potatoes with olive oil, salt and pepper.
• Place the potatoes on a sheet tray and roast in the oven at 375º for about 1 hour.
• Make sure the potatoes have a nice brown color; this is what will give the caramelized taste to your soup.
• At the same time, heat olive oil in a heavy bottom pot over medium heat.
• Add bacon and saute for a few minutes.
• Add onions, carrots, celery, and cook for 10 minutes until the vegetable become translucent.
• Add the beer and reduce by half. 
• When the beer has reduced add the chicken stock, half and half and the roasted potatoes.
• Bring to a boil and reduce to simmer and cook until vegetables are soft.
• Blend the soup with a stick blender and add the cheese at the same time.
• Blend until smooth.
• Season with salt and pepper.

August 2012 - Picante Pomegranate Cocktail

From Summit Lead Bartender Dennis Schuler

Picante Pomegranate:

• 1 ½ oz   Partida Blanco Tequila
• ½  oz   100% Pomegranate Juice
• ½  oz   Pama Pomegranate Liqueur
• ¼  oz   Fresh Squeezed Lemon Juice
• ¾  oz   Black Pepper Simple Syrup (recipe below)
• Campari Sugar (recipe below)
• Flamed Orange Peel Garnish

Preparation

• Combine ingredients in a mixing glass and shake on ice.
• Strain into a chilled, Campari sugar-rimmed martini glass, and garnish with a flamed orange peel. 

Black pepper simple syrup 

• ½ cup  Black Peppercorns
• 1 ½ cups  Water
• 1 ½ cups  Sugar

Preparation

• Place black peppercorns in a plastic bag and crush coarsely with a flat meat hammer or rolling pin.
• Pour crushed peppercorns into water and heat to boiling.
• Add sugar and simmer, stirring occasionally for 15 minutes.
• Allow the mixture to cool overnight, strain the peppercorns out and refrigerate. 

Campari Sugar

•  ½ cup   Sugar
• 1 oz   Campari Liqueur

Preparation

• On a silicone baking sheet, combine sugar and Campari liqueur, and allow to dry completely at room temperature.
• Peel from the sheet, and granulate with a mortar and pestle until fine enough for rimming a glass.
  

July 2012 - Grilled Angel Food Cake with Berry Salsa

 From Best Ribs Ever by Steven Raichlen

Serves 4-6

 Berry Salsa:

• 4 cups mixed fresh berries, such as blueberries, raspberries, blackberries, and/or quartered strawberries
• 3 tablespoons thinly slivered fresh mint
• 1 slice candied or peeled fresh ginger, finely minced
• 1 to 2 jalapeno peppers, seeded and minced
• 3 tablespoons freshly squeezed lime juice, or more to taste
• 2 tablespoons granulated sugar, or more to taste

Preparation:

1. Place the berries, mint, ginger, jalapeno(s), lime juice, and granulated sugar in a mixing bowl but do not mix.
2. The salsa can be prepared to this stage up to 2 hours ahead and refrigerated.

Tequila-Whipped Cream:

• 1 cup heavy (whipping) cream
• 3 tablespoons confectioners' sugar (powdered sugar) or agave syrup
• 1 tablespoon Tequila
• 1/2 teaspoon ground cinnamon

Preparation:

1. Beat the cream to soft peaks in a chilled bowl using an electric mixer, hand-held beater, or whisk.
2. Whisk in the confectioners' sugar, tequila, and cinnamon and beat until firm.
3. The tequila-whipped cream can be prepared up to 2 hours ahead and refrigerated, covered.

Grilled Angel Food Cake:

• 8 to 12 slices (3/4-inch thick) angel food cake
• 2 tablespoons butter, melted

Preparation:

1. Set up the grill for direct grilling and preheat to medium high.
2. When ready to cook, brush and oil the grill grate.
3. Lightly brush the cake slices on both sides with the melted butter.
4. Arrange the slices of cake on the grill at a diagonal to the bars of the grate and grill until lightly browned on both sides, 1 to 2 minutes per side, turning with a spatula. Transfer the grilled cake slices to a platter or plates.
5. Toss the berry salsa to mix.
6. Taste for sweetness, adding more granulated sugar and/or lime juice as necessary.
7. Spoon the salsa over the grilled cake.
8. Top each portion with a dollop of Tequila-whipped cream and serve at once. Serve any extra whipped cream on the side.
   

June 2012 - Summerthyme

From Summit Lead Bartender Dennis Schuler

• 2 oz Cap Rock Gin
• ¾ oz Fresh Lemon Juice
• ½ oz Simple Syrup
• Muddled Thyme
• Chambord Foam*
• Sprig of Thyme

Preparation:

1. Mix first four ingredients in a shaker with ice and shake.
2. Pour into a martini glass and top with Chambord Foam and a sprig of thyme.

Chambord Foam:

• 1 sheet Gelatin
• 4 oz Chambord
• 1/2 cup Sugar
• 2 oz Egg Whites

1. Bloom the gelatin in cold water until it is soft (follow package directions).
2. Add Chambord and sugar to gelatin in a sauce pan and heat enough to dissolve, but do not boil.
3. Chill gelatin mixture for 30 minutes.
4. Add the egg whites to the gelatin mixture and whip until foamy.

May 2012 -The Back Nine Sandwich

From Executive Chef Derin Moore

Serves 4

• 1 Small Celery Root (Cut into Thin Strips)
• 1 Each Granny Smith Apple (Skin On, Thin Strips)
• 1/2 Cup Red Onion (Cut into Thin Strips)
• ¼ Cup Feta Cheese
• ¼ Cup Apple Cider Vinaigrette
• 8 Leaves Bibb lettuce
• 4 Each Rotisserie Chicken Breast (skin off, sliced thin)
• 8 Each Slices Honey Wheat Bread (Thick Slice)

Preparation:

1. Boil salted water and blanch the celery root for about three minutes
2. Shock in ice water
3. Combine apple, celery root, onion and feta cheese and toss with vinaigrette
4. Assemble two pieces of Bibb lettuce, ¼ of the slaw and one chicken breast sliced thin on the honey wheat bread.

For Apple Cider Vinaigrette:

• 1/3 Cup Apple Cider
• 2 Tbsp Apple Cider Vinegar
• 1/4 tsp Dry Mustard
• 1/2 tsp Kosher Salt
• 1/2 tsp Pepper
• 1/2 tsp Nutmeg
• 1/2 Cup Olive Oil

1. Whisk all of the ingredients together.
2. Transfer to an airtight container.
3. Refrigerate for up to one week.
   

April 2012 - Spring Vegetable and Farro Salad

Serves 4

Farro Salad:

• 1 ½ cups farro
• 2 Tbsp. extra-virgin olive oil
• ¼ cup red pepper, diced
• ¼ cup cucumber, peeled and diced
• Salt
• Black pepper, freshly ground

Grilled Spring Vegetables:

• 1 yellow squash
• 1 zucchini
• 1 bunch asparagus
• 1 bunch rapini (broccoli rabe)
• Olive il
• 1 tomato for garnish

Roasted Garlic and Rosemary Aioli:

• 3 egg yolks
• 1 Tbsp. lemon juice
• 1 tsp. fresh rosemary, minced
• 3 cloves roasted garlic
• 1 cup olive oil
• Salt and pepper to taste

Preparation:

Farro Salad:

• Place farro in a medium-sized saucepan and cover with water
• Cook over medium heat until tender (about 20 minutes)
• Strain and rinse under cold water until cool, then press out moisture
• Place farro in a bowl and add oil, red pepper, and cucumber
• Season with salt and pepper; set aside

Grilled Spring Vegetables:

• Prepare the grill and set on medium heat
• Slice zucchini and yellow squash into ¼" thick coins and set aside
• Peel asparagus and set aside
• Trim bottom off of rapini and set aside
• Brush all of the vegetables with olive oil and sprinkle with salt and pepper
• Grill vegetables for one minute per side and then set aside
• Slice tomatoes in 1/4" thick round slices, then cut in half and set aside

Garlic and Rosemary Aioli:

• Place egg yolks, rosemary, lemon juice and garlic in food processor
• Slowly add the olive oil and emulsify.
• Season with salt and pepper

Place the Farro Salad in the center of the plate, surrounded by the Grilled Vegetables and
Tomatoes. Place a healthy spoonful of the Garlic and Rosemary Aioli alongside the
vegetables for dipping. Enjoy!

March 2012 – Corned Beef with Cider Braised Cabbage, Boiled Potatoes and Carrots with Caraway Browned Butter, and Sundried Tomato and Horseradish Cream Sauce

• 1 5-7 lb. Raw Corned Beef Brisket
• 2 ½ lb. Red Bliss or Klondike Potatoes
• 1 lb. Carrots
• ½ lb. Unsalted Butter
• 2 Tbsp. Ground Caraway Seeds
• 1 Head Green Cabbage
• 2 Cups Apple Cider
• 1 Cup Sun Dried Tomatoes
• 2 Cup White Wine
• 2 Cups Heavy Cream
• 2 Tbsp. Prepared Horseradish

Corned Beef:

• Preheat oven to 275 degrees Fahrenheit
• Rinse brisket under cold water to remove excess brine, and place in a roasting pan fat side up
• Cover with foil and bake in oven for 45 minutes per pound or until tender
• Uncover and bake until fat is crispy, should be about 45 minutes to 1 hour

Boiled Potatoes and Carrots with Caraway Browned Butter:

• Boil potatoes in salted water until tender and flesh is fluffy when cut into
• Peel carrots and boil in salted water until tender
• In a small pot over medium heat, melt butter until browned
• Toss potatoes and carrots in melted butter
• Season with cracked black pepper, salt and ground caraway seeds

Cider Braised Cabbage:

• Cut cabbage into quarters, cut off and discard of core
• Bring cider to a simmer in a sauce pot
• Place cabbage in simmering cider and season with salt and pepper
• Cover pot and simmer until cabbage is tender

Sun Dried Tomato and Horseradish Cream Sauce:

• In a blender, puree sundried tomatoes and white wine until smooth
• Simmer mixture over medium heat until thick
• Add cream and simmer down until sauce consistency
• Stir in horseradish, season with salt and pepper

February 2012 - Potato Crusted Halibut with Creamy Leeks and Port Wine Reduction

Serves 4

• 2 each Yukon Gold Potatoes
• 4 pieces Halibut (about 6 oz each)
• 5 each Large Leeks (white part only)
• 2 cups Heavy Cream
• 3 cups Port wine
• Salt and pepper
• Olive oil

Preparation:

• Peel the potatoes and slice lengthwise very thin
• Add a teaspoon of olive oil and mix it very well
• On plastic wrap, place three slices of potato next to each other overlapping them a little
• Place one portion of halibut on top
• Wrap the potato around the fish and then the plastic wrap tightly around it. Set aside in the fridge.
• Slice the leeks very thin and wash them well making sure that all dirt is gone
• In a large pot, bring salted water to a boil and cook the leeks until tender
• Put the leeks into a colander and then immediately into a bath of ice water to cool them down.
• When the leeks are cold, strain and squeeze out the water out
• In a large sauce pot, bring t2 cups of cream to a boil and add the leeks
• Cook for about 15 minutes stirring often until the cream is to a sauce consistency
• Season with salt and pepper and set aside
• In small sauce pot, bring the Port to a boil then simmer until it reduces to a sauce consistency (this might take a while and be careful not to burn the wine)
• In a large sauté pan, heat ½ a cup of olive oil until it smokes
• Remove the plastic wrap from the fish and place it into the pan slowly
• Cook the fish for about 5 minutes on each side
• Reduce the heat so the potato does not burn.
• Make sure the fish is cooked by pricking through the center with a small knife, remove the blade and place it on your lips - it must feel warm to the touch
• For presentation, place the hot leeks in the center of the plate and the fish on top, drizzle the Port reduction around it