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June 5
Bart Yasso - Chef Carol Wallack
Bart Yasso
To purchase a copy of the book:
My Life on the Run
Signing:
Tonight
Border's Books
7:30 p.m.
101 Rice Lake Square
Wheaton
For event information:
www.mc200.com
Chef Carol Wallack
Sola Restaurant
3868 N. Lincoln Avenue
Chicago
(773) 327-3868
www.sola-restaurant.com
Sola halibut with spring vegetables and lobster - yuzu butter sauce
Serves 4
4 halibut fillets
baby carrots, blanched
Chinese broccoli, blanched
asparagus
Lobster yuzu butter sauce
Lobster - dashi stock
1 large onion
2 celery stalks
1 carrot
2 pounds lobster shells, heads (roasted)
1 large piece Kombu (dried seaweed )
1/4 cup mushroom stems
1 Tbs soy sauce
1 Tbs bonito flakes
1 gallon water
Directions:
Put all in a pot and sweat slightly, for about 5 minutes. Cover with 1 gallon of water. Cook for 30 - 45 minutes. Strain. Can keep in refrigerator or freezer.
Put 1 cup liquid back on stove and reduce by at least half. Add 1 Tbs rice vinegar and bring to a boil. Add the 1 Tbs cream. Lower the heat and slowly whisk in the butter, 1 Tbs at a time. Add 1 Tbs yuzu juice (or more to taste.) Hold the sauce off to the side.
Salt and pepper the fish and sear on one side. Place in the oven for 6 minutes.
Arrange the carrots, chinese broccoli, asparagus on the plate. Place the fish on the vegetables and sauce the plate.
Bon apetit.
Copyright © 2008, WGN-TV
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