Course the Second: Halibut on a Bed of Sauteed Asparagus, Wild Mushrooms, and Pea Vines with Saffron Aioli
If anyone makes any of these recipes, I would be most grateful if you could let me know what you thought of them. Thanks!
white wine 1 tsp
saffron 1/16 tsp
garlic 1/16 tsp finely minced
fresh mayo 1 TB
halibut 3 oz skinned, boned
olive oil 1 tsp
butter 2 tsp
oyster mushrooms 1 oz trimmed, rough chop
asparagus 1 oz trimmed, in 1-inch pieces
pea vines .5 oz trimmed, rough chop
pea vine flower (from vines) 1
Heat wine in a saute pan and add saffron. Set aside for 10 minutes. Stir mixture into mayonnaise with garlic. Pour into squeeze bottle.
Salt and pepper halibut on both sides. Heat olive oil in a saute pan. When hot, add fish. Cook 4-5 minutes, or until fish is slightly browned, then turn. Cook another 1-2 minutes or until fish is cooked through.
Meanwhile, in a saute pan, melt butter. Add mushrooms and a generous pinch of salt and pepper. Cook mushrooms until slightly browned. Add asparagus and cook until stalks turn bright green, about 4 minutes. Add shoots and stir until slightly wilted.
Place vegetables in center of plate and put fish on top. Decorate with aioli and pea flower.