Sautéed Halibut (Serves 4)

Halibut/ scallops
One 6 oz. Filet of Alaskan halibut
Tarragon oil
4 oz. Tarragon
½ cup extra virgin olive oil

6 cups sautéed spinach
5 oz. Morel mushrooms

Asparagus vinaigrette
1 head garlic
3 shallots
1/3 cup basalmic vinegar
1/3 cup white wine vinegar
1/3 cup red wine vinegar
Extra virgin olive oil
2 tsp. Honey
Salt and pepper to taste
5 tsp. Chopped cooked asparagus


  • Sauté the halibut in a sauté pan.

Asparagus vinaigrette

  • Mince the garlic and shallots and sauté in a sauce pan. Add all of the vinegar’s and reduce by half. Let cool. Add in the oil until a balance of oil and vinegar has been reached. Finish with honey, salt and pepper to taste. Add the chopped asparagus at the last minute.

Tarragon oil

  • Blanch the tarragon in water. Chill in an ice bath. Put the tarragon in a blender and add the oil. Strain through a chinoise.

Sautéed Langoustines (Serves 4)

Eight new Zealand langoustines
Baby vegetables
Two baby golden beets
Two baby striped beets
Two baby turnipsGarnish
Brunoise of red pepper, zucchini, and yellow squash
Red fish broth
2 lb. fish bones
2 onions
1 leek
½ celery stalk
? cup button mushrooms
2 tomatoes
2 tsp. Tomato paste
2 bay leaves
2 tsp. Cracked black peppercorns
1 oz. Fresh thyme
½ cup white wine
1 gallon water


  • In a very hot sauté pan, add a little oil. Lay the langoustines in the Sauté pan and brown on one side. Turn over and cook until done.

Baby vegetables

  • For the baby beets, put in a 2 inch baking dish with it. of butter. Add enough water to just cover the beets. Braise in the oven at 375°. Cook until a knife can pierce the beets. For the baby turnips, peel the skin off and blanch in boiling salted water until a knife can be pierced though the turnip.

Red fish broth

  • Sauté the fish bones with a little oil. Add in all the vegetables, tomato paste, and the spices and herbs. Sauté until tender. Add the white wine and let reduce. Add enough water to cover the fish bones. Bring to a simmer and skim continuously. Let simmer for one hour and strain though a chinoise.

Sautéed Scallops (serves 4)

12 u/20 dry packed scallops
3 cups Belgium salsify
3 Tsp. Butter
Salt and pepper to taste
Aromatic sauce
4 cups balsamic vinegar
1/8 cup soy sauce
2 tsp. Sugar
Chopped chives


  • Sear the scallops in a sauté pan until golden brown.


  • Peel the salsify and place in water with lemons to prevent browning. Chop the salsify into small rounds. Glaze the salsify in a sauté pan with butter. Season with salt and pepper to taste.

Aromatic sauce

  • In a sauce pan, add the basalmic vinegar. Soy sauce, and sugar.
  • Reduce until a thick consistency.

Tuna Carpaccio (serves 4)

½ lb. yellowfin tuna
Chive oil
4 oz. chives
½ cup extra virgin olive oil

1 tsp. Chopped chives
2 caperberries
½ cup sun-dried tomatoes
1/3 cup nicoise olives
5 garlic cloves minced
3 tsp. Chopped tarragon
3 tsp. Grated parmesan cheese
¼ cup extra virgin olive oil
Salt and pepper to taste

For the carpaccio

  • Spread the tuna between two sheets of plastic wrap. Pound the tuna With the bottom of a heavy gauged sauce pan. Pound until paper thin.


  • Rehydrate the sun-dried tomatoes in hot water. Set aside. Remove the pits from the olives. Place the sun-dried tomatoes and the olives in a food processor and blend until smooth. Transfer to a bowl. fold in the minced garlic, the chopped tarragon, the grated parmesan cheese, and the extra virgin olive oil. Season with salt and pepper to taste.

Chive oil

  • Blend the chives and the oil in a blend and pass through a chinoise.