STEAMED HALIBUT AND ASPARAGUS WITH CHIVE HOLLANDAISE
johnpleshettemealoftheweek.com
HALIBUT IS A MILD, WHITE-FLESHED FISH, DENSE IN TEXTURE WITH LTTLE FAT. IT HAS A TENDENCY TO DRY OUT WHEN COOKED.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Double boiler
- Saute pan
- Skillet
- Saucepan
- Steamer basket
- Measuring cup
- Measuring spoon
- Whisk
- Plastic wrap
- Kitchen towel
- Plate
- Stove
Ingredients
- 1 lb HALIBUT
- FRESH TARRAGON, DILL, CILANTRO OR THYME
- 1 ½ STICKS OF SWEET BUTTER
- 1 LEMON
- 2 EGGS
- 10 ASPARAGUS
- FRESH CHIVES
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