Courtesy of Chef Rod Butters at RauDZ Regional Table, from The Okanagan Table: The Art of Everyday Home Cooking
Serves 2
Ingredients
- 1 lb asparagus, tough stalk ends removed
- 4 Tbsp unsalted butter
- 1 (12-oz) skinless halibut fillet, cut in half
- Sea salt and coarsely ground black pepper to taste
- 2 cloves garlic, thinly sliced
Egg Pickle Mixture
- 2 eggs
- 2 slices bacon, chopped
- 1 large dill pickle, chopped
- 1 Tbsp chopped parsley
- 1 Tbsp extra-virgin olive oil
Instructions
1. Put the eggs in a small saucepan, add enough cold water to cover by 1 inch, and bring to a boil over medium-high heat. Cover, remove from heat, and set aside 8 to 10 minutes.
Drain, then cool in cold water. Peel, slice and set aside.
2. Heat a small skillet over medium heat, add the bacon, and sauté for 5 minutes, until crispy. Set aside.
3. Combine all ingredients in a small bowl. Keep at room temperature before serving.
To Assemble
1. Using a steamer, steam asparagus for 4 to 6 minutes, until just tender.
2. Meanwhile, heat a nonstick skillet over medium heat and add the butter. Season the halibut with salt and pepper, add it to the pan, and cook for 4 to 6 minutes, until golden. (Adjust heat of pan higher or lower if necessary.) Add the garlic to the pan. Flip the halibut pieces over and cook for another 2 to 4 minutes, until cooked but still slightly translucent in the centre. Transfer the fish to a plate and set aside.
To Serve
Put the asparagus on two serving plates, spoon over the egg pickle mixture, and place the halibut on top. Spoon over garlic pan juices and serve.