Alaskan halibut with olive spaetzle

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Alaskan Halibut with Olive Spaetzle, Spring Squash, Basil and Roasted Pepper Jus

Servings: Two

Spaetzle

Ingredients:
1 1/2 cups All purpose flour
3 Eggs
1/4 cup Black olive paste
1/4 cup Whole milk

Preparations:
Combine flour and eggs, mix in the olive paste. Add milk and a touch of salt. Scrape through a large perforated pan or colander into boiling water. Shock in ice water. Lightly coat with olive oil to prevent spaetzle from sticking together.

Reheat in whole butter, browning lightly. Finish with salt and pepper.


Sauce

Ingredients:
1/2 pound Red pepper, roasted, peeled and seeded
1 Shallot, chopped
1/2 cup White wine
1/2 cup Lobster stock
Sea salt to taste
Ground white pepper to taste

Preparations:
In a small sauce pot on low heat, sweat one chopped shallot in one tablespoon of butter until translucent. Add the peeled peppers and white wine. Reduce on low heat until dry. Add lobster stock and simmer for five minutes.

Blend in a blender until smooth. Finish with salt and pepper

Procedure for Cooking the Halibut
Season with sea salt and white pepper two seven-ounce halibut filets. Sauté in clarified butter for about five minutes on very high heat in a frying pan.

Brown the halibut slightly, until it loses its translucency.

Procedure for the Yellow Squash
Trim eight small yellow squash and cook in rapidly boiling, salted water. Shock in ice water. Cut the squash in half and sauté in whole butter in a small sauté pan. Season to taste with salt and white pepper.

Procedure for the Spinach
On high heat, quickly sauté two handfuls of fresh spinach in olive oil. Season to taste with salt and pepper.

To Plate
Place a small bed of spinach in the middle of a large dinner plate.
Place a small pile of spaetzle over the spinach.
Place the halibut on top of the spaetzle and drizzle the sauce around the outside.
Place the yellow squash around the halibut.
Garnish with a little micro basil and serve immediately.

Recipe courtesy: Chef Michael Rusconi, Lon's at The Hermosa