Serves 4

Plate Up

• 4ea 6oz Halibut Filets, Skin Off

• 12ea Milked Poached White Asparagus Stalks

• 1/2C Chunky Gribiche

• Reserved Asparagus Poaching Liquid

• Nasturtium Leaves

Season Halibut Filets with Salt. In a hot pan sear the Halibut in oil until a crust starts to form. Place into a 350* preheated oven for approx. 7min until fish is cooked through. Lightly warm Asparagus in 2T of the reserved poaching liquid until warmed through. To plate place the Fish seared side up in the center of the plate. Top each piece with 2T of the Chunky Gribiche. Cut Asparagus in half and stack to the side of the fish. With a hand blender lightly froth the reserved Poaching Liquid. Spoon the frothed milk around the fish and asparagus. Garnish with Nasturtium Leaves.

Chunky Gribiche

• 2ea Hard Boiled Eggs, Rough Chopped

• 1T Salted Capers, Rinsed

• 2ea Caper Berries, Sliced

• 1ea Shallot, Minced

• 1t Italian Parsley, Chopped

• 1t Tarragon, Chopped

• 1ea Lemon, Juice and Zest

• 2T. Extra Virgin Olive Oil

Combine all ingredients in a bowl and mix throughly. Season with salt and pepper to taste. Reserve.

Sous Vide Asparagus

• 12ea White Asparagus, Peeled and Trimmed

• 1C Whole Milk

• 1T Sugar

• 1T Salt

• 1T Malted Milk Powder

Combine Milk, Sugar, and Salt in a sauce pot and bring to a boil. Remove from the heat and reserve until needed. In a sous vide or food saver bag place Asparagus in and even layer. Add Reserved milk mixture to the bag and seal. Place into a set sous vide water bath set at 185* or a pot of simmering water. Cook in the bath until the asparagus is tender approx. 20min. Remove from the bag reserving asparagus and poaching liquid. Blend in the Malted Milk Powder into thee reserved poaching liquid and hold warm.