Newsletter Archive

Volume 2 Spring 2002

• 4 six-ounce halibut steaks
• 1 clove garlic, minced
• 1 cup dry lentils
• 2 oz. unsalted butter
• 8 oz. hand-peeled baby shrimp
• sea salt
• 3 oz. arugula chiffonade (julienne)
• black peppercorns
• 3 oz. shallots, minced

Soak lentils in clean cool water for 15 minutes. Season fish lightly with salt and crushed peppercorns. In heavy skillet pan-sear halibut in 1 oz butter over high heat - set aside. Drain lentils and cook in fresh water until al dente. In a separate pan over medium heat, saute shallot and garlic in remaining butter until golden. Add drained lentils and saute until warm. Add 7/8 of the arugula and all of the shrimp and stir just until heated. Season with salt and pepper. Mound 1/4 arugula mixture in centre of each of 4 plates, flattening slightly. Place one seared halibut steak on top of each mound and place in pre-heated 375 oven for 7-8 minutes. Garnish with remaining arugula chiffonade. Serves four.