Atlantic Halibut with Salmon Tartare
By Chef Thomas Henkelmann
- Bring the water, champagne vinegar and butter to a boil. Add the sliced onions and simmer on low heat for
approximately 1 hour. Once the liquid is almost syrupy add the honey. Salt and pepper to taste. Remove
from the heat and refrigerate
Assembly of the Napolean
- 4 servings
Ingredients:
2 ½ lbs. halibut filet cut into rectangles 3×5 inches and 1/5th an inch thick (30 slices)1 lb. salmon filet cut into small cubes and marinated with:
• 1 ½ oz. shallots finely diced
• 1 ½ oz. small non-parielle capers
• ½ oz. extra virgin olive oil
• ½ oz. basil leaves, julienned
• Salt, freshly ground white pepper and freshly ground coriander
Ingredients:
Creamed spinachSauce Mousseline
Yellow Heirloom Tomato Fondue
Basil flowers
- Combine all ingredients and bring to a boil. Simmer at low heat for 20 minutes. Strain and store in the refrigerator
- Mix the egg yolks with the reduction and wisk over a hot water bath until it reaches a Sabayon-like consistency. Add
the warm clarified butter and the whipped cream. Strain and season to taste. Keep in a warm place.
Ingredients:
1 cup Champagne vinegar1 cup dry white wine
1 cup water
2 oz. shallots peeled and sliced
1/3 oz. black peppercorns
1 oz. fresh tarragon
For the sauce:
10 egg yolks3 oz. of the reduction
2 oz. clarified butter
1 ½ oz. whipped heavy cream
Salt, pepper and cayenne to taste
- Warm the butter, add the shallots and anchovies. Sweat without giving color
- Add the heavy cream and reduce to half
- Add the spinach and season to taste
Ingredients:
1 pound of fresh cleaned spinach finely chopped Blanched1 pound of fresh cleaned spinach finely chopped Blanched
4 oz. heavy cream
2 oz. sweet cream butter
4 pieces of salted anchovy filet very finely diced
Salt and pepper to taste
- Blanch the tomatoes in boiling water for 10 seconds. Cool down in ice water.Peal of the skin, half of the tomatoes and remove the seeds, cheep the seeds plus the tomato water, Strain and put aside. Cut the tomato a half in small slices
- Sweat the onions in the olive oil until tender (no color). Add the diced yellow Heirloom tomatoes and the strained
tomato water. Add the bouquet garni and simmer on low heat for approximately 1 ½ Hours until excess liquid is
evaporated. Season with salt and pepper
Ingredients:
1 ¾ pound of organic yellow Heirloom tomato2 oz. of finely diced shallots Sweet Onions
2 oz. of finely diced shallots Sweet Onions
Bouquet garni tied in cheese cloth:
20 white pepper corns
1 oz. of Basil leaves
20 Coriander seeds
2 Gloves of garlic peeled and sliced