It's the final night of "The Pheast" and we're going out in style. This dish was pretty awesome and is very fitting for my favorite night of the year. It's a very balloon drop worthy dish.
The parsnip, bacon and sprouts all play off of each other really well. And the halibut, being the "steak of fish" stands up to the other strong flavors.
I made the consome by cooking down bacon, onions and garlic in chicken stock and then clarifying it with egg whites and straining it through cheese cloth a couple of times.
The parsnips were boiled and pureed with butter and heavy cream. And some thinly sliced parsnips were fried to make chips.
I halved and fried the sprouts and baked a thick cut of bacon.
So that's it, "The Pheast" is coming to an end. Hope everyone has a great New Years! I know I will.
The parsnip, bacon and sprouts all play off of each other really well. And the halibut, being the "steak of fish" stands up to the other strong flavors.
I made the consome by cooking down bacon, onions and garlic in chicken stock and then clarifying it with egg whites and straining it through cheese cloth a couple of times.
The parsnips were boiled and pureed with butter and heavy cream. And some thinly sliced parsnips were fried to make chips.
I halved and fried the sprouts and baked a thick cut of bacon.
So that's it, "The Pheast" is coming to an end. Hope everyone has a great New Years! I know I will.