Halibut Cheeks in Puff Pastry
Show #106

Measure
Ingredients
Prepare
2 pounds Halibut cheeks  
2 large Oven dried tomatoes  
1 cup Crimini mushrooms Sliced
2 cups Fresh spinach steamed
  Puff pastry sheets  
  Egg wash  
  Citrus beurre blanc (*see recipe)  

To oven dry the tomatoes: Slice the tomatoes 1/4 inch thick, place on a cooling rack over a sheet pan and bake at 250 F oven until they are reduced in volume by half.

Dust cutting board with flour and roll out puff pastry, cut into 6 inch squares. Brush with egg wash and cover with spinach, leaving a 1/2 in. border. Slice halibut cheeks horizontally in half. They should be about 1/2 in. thick. Layer in the center of the spinach halibut cheek, crimini mushrooms, halibut cheek, oven dried tomato and halibut cheek. Fold the pastry up and around the stack making sure that the pastry is sealed. Place seam on the bottom. Repeat with the rest of the cheeks. Brush with egg wash and bake at 375 F for 30 minutes or until they are golden brown.   Slice in half and top with citrus beurre blanc.  Serves 4.
 
 
 
 
 
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