Charlie Trotters
(773) 248-6228
816 W Armitage Ave
Chicago, IL
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Uploaded by:
kevin
5 years ago.
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5: Steamed Halibut with Spring Peas

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We have here steamed halibut and steamer clams, with spring pea purée and a shellfish emulsion. My dining companion was a fan of this dish, and even asked if it was prepared in a sous vide fashion; it wasn't, but apparently it was marinated in a Cryovac package. It really did have a great texture--tender, but not mushy--and a delicate, briny flavor that was accentuated in the citrus steaming process. The pea purée added a lovely tanginess to the fish, and the clams proved to be a fantastic textural contrast. Overall, this was a very balanced dish.

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