Archive for halibut

Norwegian Halibut Take 2

Posted in Asian, bacon, charcuterie, Chef, Fermented, fish, foraged, Halibut, Lamb, mushrooms, My Work, scallops, smoke, vegetables, Wilbur Cox Jr. with tags , , , , , , , , , on February 6, 2016 by wilburcoxjr

Sweet potato dumplings, leeks, peruvian bay scallops, crispy house made lamb bacon, truffle powder, smoked bacon dashi

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Norwegian Halibut

Posted in Chef, confit, fish, foraged, Halibut, mushrooms, My Work, Tools, vegetables, Wilbur Cox Jr. with tags , , , , , , , , on February 6, 2016 by wilburcoxjr

Red cabbage confit, kabotcha squash, real black truffle vinaigrette, red cabbage emulsion, mushroom dust

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Alaska Halibut

Posted in Chef, fish, Halibut, My Work, Wilbur Cox Jr. with tags , , , , on November 3, 2015 by wilburcoxjr

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Halibut

Posted in Chef, Halibut, Herbs, lobster, mushrooms, Pasta, vegetables with tags , , , , , on June 26, 2014 by wilburcoxjr

Chorizo, gnocchi, beech mushrooms, heirloom tomatoes,  lobster broth, basil

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Halibut

Posted in Chef, Halibut with tags , on June 26, 2014 by wilburcoxjr

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Halibut

Posted in Chef with tags on September 8, 2012 by wilburcoxjr

Sweet corn risotto, house made chorizo and tomato broth, full circle farms baby corn shoots… Chef Matt’s offering for last night

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Halibut Ceviche

Posted in Chef with tags , , on July 14, 2012 by wilburcoxjr

Beet aioli, candied orange, herbs

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Halibut

Posted in Chef with tags , on May 31, 2012 by wilburcoxjr

Chef Al B’s halibut special tonight. Tomato-cocoanut emulsion, mole
Corn bread, olives and oranges, steamed mussels

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Halibut

Posted in Chef with tags on April 27, 2012 by wilburcoxjr

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Halibut with Smoked Bacon and Oyster Risotto

Posted in Chef with tags , , on May 30, 2010 by wilburcoxjr

The other day we wanted to run a Rock Fish(Striped Bass) special.  So I ordered the fish, but didn’t remember that the season doesn’t start here until next month.  So the fish monger substituted me Halibut.  The night before my Lead Line Cook suggested that we pair it with Risotto and Oysters, as to where the dish could be totally local.  Some times things just don’t work out as planned, but the end result in my opinion was amazing.  We bought a case of Choptank Sweet oysters, shucked them FRESH, and saved the liquor.  I can tell you from experience that even the best restaurant in Baltimore isn’t doing that.  Trust me, I worked there for a while, and they buy pre-shucked Selects.  I made the risotto by rendering down North Country Apple Wood Smoked Bacon and then added garlic, onions, and baby carrots.  De-glazed the pan with the oyster liquor and white wine, and then finished it with chicken Stock.  So on the pick up the risotto is finished with English Peas, Baby Zucchini, Snow Pea Tendril Leaves, and a few plump Maryland Oysters.  The Halibut rests on top, and it is finished with Sauce Vierge.  Enjoy.