Chef's Corner

RECIPE FOR THE MONTH OF JUNE:

Baked Halibut with Cous Cous, Salad, Asparagus and Pickled Fennel

1 6oz Fillet of Halibut

4oz Cous Cous

Diced Peppers Red/Yellow

Diced Sweet Red Onions

Chopped Chives

Diced Carrots

6oz Chicken Stock

Fresh Green Asparagus

1 Fennel Bulb cut very thinly

PROCEDURE

Cous Cous Salad: Strain cous cous with hot chicken stock in a bowl until cous cous absorbs all the liquid. Add the diced vegetables to the cous cous and let cool. Season with red wine vinegar, olive oil, salt and pepper.

Pickled fennel: Slice fennel bulb very thinly place in a saucepan with white vinegar, lemon juice, salt, bay leaves. Boil until fennel has turned clean and let cool.

Season Halibut with salt and pepper. Bake at 400 degrees F. for 12 – 15 minutes (depending on how well you like it cooked) Blanch asparagus and season with salt and pepper and olive oil and plate next to the cous cous. Place cous cous on plate with the halibut on top. Place the fennel on top of the halibut.

Drizzle extra virgin olive oil over the top and enjoy!