Ingredients
- 1/2 bunch asparagus, trimmed
- 1 slice of bacon, cut into -inch-wide strips
- 1 tablespoon unsalted butter
- 8 pearl onions
- 4 ounces cpes (porcini)
- 4 ounces chanterelles
- 4 ounces oyster mushrooms
- 4 ounces morels
- 2 tablespoons garlic butter (recipe follows)
- Four 6-ounce halibut fillets
- 2 cups veal jus (if this is not available, substitute reduced beef stock)
- 8 pieces tomato confit (recipe follows)
- 1 tablespoon sliced chives, to garnish
- 1 tablespoon chopped Italian parsley
- 1/2 pound unsalted butter, softened
- 2 tablespoons minced garlic
- 1 tablespoon minced shallot
- 3 tomatoes, cored, peeled, and cut into -inch-thick wedges
- Fine sea salt and freshly ground white pepper
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons thyme leaves
Description
Serious Eats
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