Sunday, March 27, 2016

Pistachio and Pine Nut-Crusted Halibut w/ Parsley + Arugula Vichyssoise

Talk about timing! Our local Mill Valley Market just posted this on their Facebook page:


Fresh Northern Halibut.”

Halibut is the base for this amazing nut and butter crust from a recipe in Yotam Ottloenghi’s new cookbook, NOPI. The vichyssoise brings it all together for a dining experience you and your guests will long remember.

Ingredients and Directions:

Photo by Mill Valley Market
Several websites have been given permission to reprint the original recipe. The only change I made was to substitute 9 oz. of a Hannah sweet potato for the white potatoes in the vichyssoise. And, of course, use homemade chicken stock.

Please see the ingredients and instructions for the recipe here.

#paleo #halibut #glutenfree #dairyfree #NOPI #vichyssoise #fish #cleaneating #healthyeats #millvalleymarket

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