Pan-fried halibut steak and Anna potatoes with Choron sauce

Choron sauce is a fancy way of staying butter sauce (hollandaise) with tarragon (béarnaise) and tomato concassé (Choron).

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Pavé de flétan rôti, pommes de terre Anna et sauce choron
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Pan-fried halibut steak with Anna potatoes and Choron sauce

May 27th, 2017

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Halibut papillote

This is another healthy dish, considered cuisine légère. There is no butter, cream, or fat in this steamed dish.

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Raw halibut with thai-inspired garnishes, before cooking

This filet of halibut was cooked in two different kinds of papillote. The first is a parchment paper round, and the second is a clear thin sheet of Carta Fata that is tied into a bag.

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Papillote de fletàn sur légumes verts

The dish is enjoyed as a surprise to the customer.

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Opening the parchment paper papillote

The second puffed up into a steamy bag, and once opened it perfumes a strong bouquet of ginger, mango, lime and coconut.

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Opening the Carta Fata papillote

The sauce also turned out very bright and glossy.

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Sauce exotique parfumé au gingembre

This was easily one of my most favourite dishes this semester.

February 7th, 2017