Pan Seared Baja Halibut, Roast Baby Yukon Potato and Saffron Tomato and Corn Purées
Northern Michigan Recipe: Lulu's Bistro executive chef Henry Bisson is Traverse Magazine's August Local Foodie. Here's his recipe. Northern Michigan Recipes: Bellaire may be a bite-sized town but it boasts an eatery with a global palate. Credit executive chef Henry Bisson for the fresh, innovative menu that woos patrons of Lulu’s Bistro.
When Traverse, Northern Michigan's Magazine chose Chef Bisson as their August Local Foodie, he cooked up a Pan Seared Baja Halibut with Roast Baby Yukon Potato, and Saffron Tomato and Corn Purées. After he shared where he sourced the farm-to-fork ingredients used for this recipe:
"At Lulu’s we use a company called Seafoods.com to purchase our Halibut. It is a fish brokerage company connecting small day boat fishing vessels with restaurants. This enables us to provide a variety of high quality fish and promote small family fisherman at the same time. Some local fish that would work great for this same dish would be whitefish and walleye, which we purchases from John Cross Fisheries in Charlevoix, or salmon.
Many farmers in the area grow a variety of potatoes, which are small in the beginning of the season and get larger closer to the end. We work mostly with Oceana Farms. Our local shiitake mushroom grower is Robert Fergison. His company is Goods from the Woods and can be purchased at the Grain Train in Petoskey. Our corn comes from Bolt Farms in Elsworth and our lettuces, escarole, herbs and radishes come from Werp Farms in Grawn."
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- 8 Roma tomatoes, tops cut off and quartered
- 1 tablespoon olive oil
- ½ cup shallots, sliced 2 ounces garlic, sliced
- 1 cup white wine
- 1 cup cream
- 5 stems saffron
- Substitute 2 cups of fresh, raw corn kernels for tomatoes in the above recipe.
- Baby Yukon Potatoes
- 3 ounces butter or bacon fat
- 1 pound baby Yukon potatoes, halved
- Salt and pepper
- 10 chives, cut 1/8 inch long
- 6 5–6 ounce halibut portions (Susbstitute whitefish or walleye)
- Salt and pepper
- 2 ounces Wondra flour
- 2 ounces olive oil
- 2 ounces butter
- 1 pound local shiitake mushrooms, stemmed
- 2 cups fresh corn kernels off the cob
- 2 escarole heads, cleaned and washed
- 1 ounce fresh tarragon, chopped
- 1 bunch salad greens, arugula, mizuna, frisée, pea shoots
- 3 Japanese radishes, shaved on a mandolin
- 1 ounce vinaigrette of lemon juice and olive oil