826. BLUE MUSSEL SALAD with BACON VINAIGRETTE and VERMOUTH POACHED

yields 6


6 portions halibut
mussels, steamed, and, shucked
30 grams bacon, minced
3 large potato, baked, cooled, medium, diced
1 garlic, clove, minced
2 shallot, diced, finely
1 tablespoon parsley, chopped
60 ml white wine
1 teaspoon olive oil
1 teaspoon Pommery mustard

Preheat a large Paderno saute pan to medium high heat with olive oil then quickly sear both sides of the halibut until golden brown on one side, about 3 minutes then flip halibut and take the pan off the heat. Reserve in a warm area. In a separate preheated Paderno saute pan, saute the shallots, garlic and bacon until the shallots and garlic are translucent and the bacon is thoroughly cooked, remove from pan and deglaze with white wine. Toss together the mussels, potatoes, garlic, shallots, chopped parsley and bacon then add the Pommery Mustard, some olive oil and the simmered white wine that was used to deglaze the pan. Gently toss until thoroughly incorporated and reserve in a warm area.


courtesy of: Stephan Czapalay / Food Network Canada