Executive Chef Recipe Each season is like Christmas to the Chef. A variety of cooking methods, products and flavors uniquely matched to the time of year. Here is a great transitional early spring dish . There are flavors and textures everywhere on the plate, including a bacon foam inspired by my friend Chef Ciaran Duffy. Enjoy-
Pan Seared Halibut with smoked paprika beurre blanc, morels, corn, thyme and bacon foam by: Exec. Chef Eric Karell, CEC AAC For the Halibut- 4 5 ounce portions of halbut Salt and ground black pepper Smoked paprika Ground coriander 1 T. thyme leaves, fresh 2 ounces clarified butter. --Season halibut with spices, reserve thyme. Sear halibut until well colored and sprinkle fish with thyme then gently turn over and finish until just cooked. Bacon and Corn 4 ounces smoked slab bacon, cut into brunoise 1 clove of garlic, mashed to a paste 1 cup fresh corn, preferably a white sweet variety Salt and ground black pepper --Render bacon in saute' pan. Until golden brown.Add garlic and pepper, cook very slowly stirring so garlic does not burn.Remove bacon from pan, leaving drippings. Add corn and sauté until tender and season. Morels- 16 each morels, cleaned thoroughly 2 T. olive oil Salt and pepper ¼ cup white port Heat olive oil in sauté pan and add morels.. Cook until tender, deglaze with port and reduce au sec. Season. Smoked Paprika Beurre Blanc 2 sprigs of thyme 2 cups white wine 6 black peppercorns 2 large shallots chopped 1 tomato, concasse' ½ cup cream Half pound of butter 1 T. smoked paprika Juice from 1 lemon salt Heat white wine, lemon juice, peppercorn , thyme sprigs and shallots until reduced to about 2 tablespoons. Add cream and reduce until thickened. Add tomato and smoked paprika. Cook for five minutes. Whisk in butter bit by bit. Strain through a chinois. Season. Bacon Foam- 2 cups milk 2 ounces bacon ½ cup diced onion 1 clove garlic\ 2 sprigs thyme 2 sprigs tarragon Put all ingredients in sauce pan over low heat for one hour. Remove from heat and chill for at least one hour. Reheat before service, strain and put into foam gun with two cartridges or add 1 tsp. of lecithin and froth with hand blender in beaker. Garnish- Micro thyme and micro herbs Assembly- In large bowl ladle 2 oz. of smoked paprika beurre blanc. Place a few morels in center. Place halibut on top of morels. Sprinkle bacon and corn around outside of halibut. Place a tablespoon of bacon foam on top. Garnish with micro greens. Serve immediately and enjoy. | 
