1917. SEARED HALIBUT with AVOCAO MOUSSE, BACON and BRAISED ROMAINE

yields four servings


4 (5-oz portions) halibut filets
4 avocados, skinned and pitted
½ cup bacon lardons
4 ears corn, shucked and kernels off the cob
1 head romaine lettuce, ribs removed, 1” dice
1 cup cherry tomatoes, quartered
2 limes, juiced
1-2 tablespoons chicken stock
butter
salt
extra virgin olive oil

For avocado, push through a tamis or sieve until smooth. Season with salt, pepper, and lime juice to taste. Set aside.

For ragout, render bacon lardons and sauté with corn kernels. Add romaine and sweat. Mix in cherry tomatoes. Season with salt, pepper, lime juice, a pat of butter, and chicken stock to taste.

Season halibut and sear in a sauté pan with olive oil. Flip over and finish cooking until done. Let rest before serving.

To Serve: Spoon avocado mixture onto a plate. Pile ragout on top of the avocado. Place halibut on top of ragout.


bacon recipe courtesy of: Chef Ashley Merriman, Top Chef, Season 6, Episode 5, Elimination Challenge, Bravo