Class Recap

Foods That Dehydrate

Wow, a year of Cook Togethers has gone by already! I thought it would be appropriate to revisit one of the most popular fishes of all time that we cooked last summer – the halibut! I got a 20 lb whole fish and showed everyone how to butcher this delicious animal. Today we will only use about half, it will be delicately poached in olive oil and stay super tender. The other half will be salt-cured, refrigerated and saved to smoke next week. This preservation technique can be done with almost all fish and is a good trick to know if you also, like me, can’t help but walking out of the fish market with a 20 lb beauty.

Recipes

Garden Salad with Herbs & Lemon

Olive Oil Poached Halibut with Micro Greens

Heirloom Tomato & Ricotta Salad

Asparagus with Pistachio Aillade

Curry Spiced Rice Pilaf

Garden Salad with Herbs & Lemon

serves: 10

Olive Oil Poached Halibut with Micro Greens

serves: 10

Heirloom Tomato & Ricotta Salad

serves: 10

Asparagus with Pistachio Aillade

serves: 10

Curry Spiced Rice Pilaf

serves: 10