Chef Christopher Tiffany of Cranberry Road Winery
Ingredients:
8 oz halibut
Mashed potatoes
Asparagus
Cooked & peeled beets
Carrots
Heavy cream
Panko
Olive oil
Sea salt
Cracked pepper corn
Sriracha sauce
Pan sear the halibut on medium heat in olive oil.
When done, top the halibut with panko and place under broiler to toast.
In a pan, cook carrots, asparagus and beets on medium-low heat covered until tender.
When plating, mound mashed potatoes. Then stack the carrots and asparagus on top. Plate the beets to the side
Gently place the halibut on top.
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Sauce:
On high heat on the stove top, combine
1/2 cup heavy cream
1 tablespoon sriracha (more if desired)
Bring to boil then reduce heat until thick enough to coat spoon.
Photography by Joel Riner
As Featured In: Summer/Fall 2023 Edition
