68
Escarpment Magazine Summer 2013
Grilled Halibut
4 – 6oz portions of fresh halibut
4 – large shrimp
1 tsp - canola oil
1 tsp – garlic (minced)
1 tbsp - lemon juice (fresh squeezed)
1 tsp – chopped fresh dill
Salt & pepper as needed
1
Heat BBQ to a medium-high heat & brush
gently with oil.
2
Season halibut with salt, pepper and lightly
coat with canola oil.
3
Place halibut on to BBQ and cook 4
minutes per side.
4
In a medium pan on medium - high heat
sauté shrimp in canola oil for about 3 mins,
deglaze with lemon juice & add minced
garlic & dill.
Romesco Sauce
1 - plum tomato
14gm - ancho peppers
¼
cup - piquillo peppers (pimentos
may be substituted)
¼
cup + 1 tsp - olive oil
1 tbsp - fresh lemon juice
1 tbsp water
Pinch - chili flakes
½
tbsp – red peppers (brunioise)
½
tbsp – yellow peppers (brunioise)
½
tbsp – g. peppers (bruniose)
1
In a blender or food processor puree tomato,
ancho pepper, piquillo peppers, chili flakes,
olive oil, lemon juice & water and set aside.
2
In a medium fry pan sauté bruniose cut pep-
pers in 1 tbsp of olive oil for about 30 seconds
on medium high heat (peppers should be firm).
3
Mix ingredients together and set aside at
room temperature until ready to use.
Potato Dumplings
3 large - yukon gold potatoes
2 - egg yolks
2 cups flour
Pinch - nutmeg
1
½
tsp - Salt
½
tsp- Pepper
1 tbsp - butter
1
Peel yukon gold potatoes, cut into large
dice & cook in salted water.
2
Press potatoes through a ricer or food mill
& set aside to cool to room temperate.
3
Add potatoes to a large bowl with two
cups flour, salt, pepper & nutmeg & knead to-
gether.
4
Add two cups of flour & knead to incorporate.
5
Roll the dough out into long strips, roughly
1” thick and cut the strips every 1”
6
Cook in salted water until they float & then
fry in butter.
|E|
Grilled Halibut & King Prawn
with Potato Dumplings
& Romesco Sauce
fr om Sweetwater Restaurant
C obble Beach
Chef... Tim Johnston
EPICURE
|
from the chef’s kitchen
