Halibut Cheek Lasagna
Show #106  

Measure
Ingredients
Prepare
Substitute
2 pounds Halibut “Cheeks”    
  Flour To dredge  
2 tablespoons Butter Clarified  
1 pound Asparagus spears Fresh  
  Citrus buerre blanc (*see recipe)    
2 tablespoons Fresh tarragon Chopped  
  Salt and pepper To taste  
1 ½ pounds Sweet potatoes Sliced ¼ inch thick  

Salt and pepper halibut cheeks, dredge in flour. Sauté over medium heat in clarified butter for 2 to 3 minutes on each side.

Cook the sweet potatoes in salted water until done. Do not over cook or they will crumble.  Trim the asparagus and cook for 5 minutes in salted water.

On a serving plate, layer the ingredients.   Starting with the asparagus, layer 5 spears, then sautéed halibut cheeks, sweet potato, more halibut cheeks and top with citrus beurre blanc that has the tarragon added. 
  Serve immediately. SERVES 4

 
 
 
 
 
 
   
           
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