APPLE COURGETTE & ALASKAN KING CRAB BISQUE

INGREDIENTS:

3 pounds Zucchini chopped


4 Granny Smith Apples Peeled and cored


1 Large Yellow Onion chopped


2 Stalks Celery chopped


4 Whole Garlic Cloves


8 Whole Peppercorns


2 Sprigs of Fresh Thyme



1 Pound Alaskan King Crab Meat


1 Cup Pernod


6 - 8 Cups Stock ( you can use fish, veg or chicken )


3 Cups Half and Half

DIRECTIONS:

Method: Heat a medium size stock pot on the stove with enough oil to coat the bottom.Sautee everything except the crab, pernod, stock and half and half.. You want the vegetables to be translucent and limp. Add pernod to deglaze the bottom of the pan and remove all of the drippings. Reduce by half and add the stock. Boil all together for 15-20 minutes or until the apples and zucchini are soft. Remove from the stove and place in the blender. Always make sure to place the lid on the blender tightly. The soup mixture will be very hot.. Blend and placed back into a pot and turn the flame on low. Add the Alaskan King Crab to the soup and finish with the half and half. Add salt and pepper to taste.
  

 

BREADED WILD HALIBUT WITH SHIITAKE MUSHROOM CREAM SAUCE

Shiitake Mushroom Cream Sauce


INGREDIENTS:

1 Tbsp. salad oil

1 cup sliced fresh Shiitake mushrooms (about ½ pound)

1 quart heavy cream

2 Tbsp. soy sauce

1 Tbsp. oyster sauce

2 Tbsp. cornstarch dissolved in
2 Tbsp. water

Salt and pepper to taste



DIRECTIONS:


In a heavy pan, cook mushrooms in oil until soft about 4 minutes. Add cream, soy sauce and oyster sauce. Bring to a boil and add cornstarch slurry. Add salt and pepper to taste, bring back to a boil and it is ready to serve!


Creamed Mushroom Orzo


INGREDIENTS:



1 Tbsp. butter

2 cups sliced fresh Shiitake mushrooms 

1 quart heavy cream

2 Tbsp. soy sauce

1 teaspoon minced dill

Salt and pepper to taste

1 ½ cups cooked orzo



DIRECTIONS:


In a heavy pan, cook mushrooms in butter until soft about 4 minutes. Add cream and soy sauce. Bring to a boil add salt and pepper to taste. Add cooked orzo and simmer until thickened. Add fresh dill before serving.




Breaded Wild Halibut


INGREDIENTS:



8 (8 oz.) pieces wild halibut

3 cups panko breadcrumbs

½ cup chopped parsley

Salt and pepper

½ cup mayo



DIRECTIONS:


Mix breadcrumbs and parsley. Top the pieces of halibut with mayo, salt and pepper. Top with breadcrumbs and bake in the oven at 375 degrees for 20-25 minutes. Serve with wild mushroom orzo.

Plating: Arrange ½ cup of orzo in the middle of the plate. Top with the breaded halibut, mushroom sauce and a mixture of assorted sautéed vegetables.