Peel yams and carrot and place in separate pots of boiling water on medium heat, boil until soft. Transfer yams to a bowl, mash add dash of butter or olive oil until smooth. Transfer carrots to another bowl, mash add dash of butter until smooth. Keep warm and set aside.
In pot of boiling water, blanche the asparagus until tender, drain water and lightly toss with olive oil and butter.
Season the halibut steaks with salt and pepper. Add 1 teaspoon olive oil and butter to a pan, heat and pan sear steaks on medium heat on both sides until golden brown, add mushrooms to the pan and cook until tender.
Scoop mashed yams and carrots and place on serving plate, add the asparagus, mushrooms and fish steaks.|
In the pan used to fry the fish, melt 2 tablespoons butter, add garlic and sauté, add a squeeze of fresh lemon juice, add parsley stir and drizzle over the fish on the serving plate.
By Chef Honoré Gbedze
Preparation Time: 2o minutes
Cook Time: 15 minutes
Serves: 4
INGREDIENTS
4 x Greenland Turbot Halibut Steaks
2 medium purple yams
1 large carrot
8 crimini mushrooms
12 spears of asparagus
1 teaspoon chopped parsley
1 teaspoon chopped garlic
1 large lemon
Olive oil
Butter
Salt and pepper to taste
Bon Appetit!
