The Blog of Chef Timothy May

Prosciutto Wrapped Halibut Fillet

Prosciutto Wrapped Halibut Fillet
Spinach & Belgian Endive Salad, Red Pepper Coulis

Ingredients:
4- 5 oz halibut fillets
4 slices prosciutto, thin
3 bunches spinach, washed
6 leaves belgian endive, julienne
6 cloves garlic, sliced
4 soup plates
3 shallots, sliced thin
1/2 liter fish stock
fresh basil, chopped & sprigs
sea salt, fine & coarse to taste
cracked black peppercorn, to taste
2 red peppers, diced

Method:
Halibut Fillet:
Season the halibut fillet with cracked black peppercorn & a pinch of sea salt .Wrap the prosciutto around the halibut. In a hot pan over medium heat, sear one side of the halibut until golden brown. Turn the halibut over and cook in the oven for approx. 3-4 minutes. At 375*F. Set aside and keep warm.

Red Pepper Coulis:
Over medium heat in warm pan sauté shallots, 2 cloves of garlic until transparent, add the red pepper and continue to sweat. Add the fish stock. (Vegetable stock is a good substitute). Bring to simmer and season to taste. Once the red pepper is soft strain. Keep both the red pepper & stock separate. Puree the red pepper (make sure to use some of the stock to thin the coulis) Add fresh basil. Keep warm. Allow 25 minutes to finish the coulis.

Salad:
Wash spinach and dry access water. Mix spinach & belgian endive in a bowl. Divide into 4 portions. Spinach greens on the soup plate first followed by the halibut on top of the spinach. Drizzle red pepper coulis over top. Garnish with basil sprigs. Serves four.

Timothy May-Executive Chef
Modern Natural Cuisine

Grilled Clayoquot Sound Oyster Chowder Recipe

Grilled Clayoquot Sound Oyster Chowder,
Cumin Thyme Broth

Ingredients:

4 large oysters, grilled
600ml white fish stock (you can sub vegetable stock)
250ml whipping cream,
1 medium onion , diced
3 stalks celery, diced
1 med. potato, diced
1 lemon, halved for juice
1 bunch fresh thyme
olive oil
1\2 tbsp toasted cumin,ground
sea salt, to taste
cracked black peppercorn, to taste
warmed soup plates

Method:

Grill oysters over high flame on the BBQ. Allow the shells to open and remove from heat. Let cool and remove the oysters from the shell.

Saute onions & celery with olive oil and the toasted cumin until they are transparent and add fish stock. Bring stock to a simmer.

In a seperate pot bring the whipping cream to a simmer and add the whipping cream to the chowder base.

Add the diced potato to the chowder base and simmer until the potato is soft.

Season with salt, pepper,lemon add the oysters to the chowderbase. Allow the oysters to warm through the middle and add the fresh thyme.

Serve the chowder in warm soup plates.

Serves four.

Chef Timothy May
Modern Natural Cuisine