Savory sea fare SAUTÉED HALIBUT WITH HARD-COOKED EGG AND WATERCRESS SALAD Cindy Hutson, chef, Ortanique Restaurant, Coral Gables, Fla., AMERICAN EGG BOARD CANDIED WALNUT CRUSTED SALMON WITH LEMON ZEST VINAIGRETTE AND SPRING PEA SHOOTS Kevin Rathbun, executive chef, Rathbun’s Restaurant, Atlanta, Yield: 6 servings 2 c. water Kosher salt, as needed 1 c. California walnuts, in halves or large pieces 3 T. powdered sugar 1 c. canola oil 3 T. unsalted butter Ground black pepper, to taste 6 salmon fillets, 6 oz. each, skin on 2 T. olive oil, as needed 6 c. (3 oz.) spring pea shoots or mixed tiny salad greens Method (1) Bring water and 2 t. salt to a boil in a medium-size saucepan. Add walnuts, return to a boil and boil for 2 minutes. Drain walnuts thoroughly, and while they are warm, toss them together in a bowl with powdered sugar, until coated. (2) In a clean, dry, medium-size saucepan, heat oil over moderate heat to 350°F Fry walnuts, stirring al. most constantly with a slotted spoon for about 2 minutes, or until golden brown; don’t let them get too dark. Place nuts on a sheet of parchment paper to cool. (3) Transfer nuts to a food processor fitted with a metal blade. Add butter, pepper and 1 t. salt. Process for 1-2 minutes, until walnuts are finely ground and blended with butter, stopping to scrape down sides with a rubber spatula. Scrape walnut butter into small bowl, cover with plastic wrap; set aside. (4) Preheat oven to 350°F and cover a , large shallow baking pan with foil or parchment paper. (5) Season salmon fillets on both sides with salt and pepper. Film a large, heavy skillet with olive oil, and place over moderately high heat. When skillet is hot, put in salmon, skin-side down. Cook 1-2 minutes, until browned, then turn and cook 1-2 minutes more, until browned on other side. Transfer salmon, skin-side down, to prepared baking sheet. (6) Spread candied walnut butter over the top of each salmon fillet, dividing it evenly. Bake about 10 minutes, until salmon is just cooked through; the skin will peel away from the fish easily. (7) While salmon bakes, in a large bowl toss pea shoots or salad greens with 1/3 c. Lemon Zest Vinaigrette (recipe follows); season with pepper and kosher salt to taste. Divide salmon among individual serving plates. Top with greens, and drizzle salmon with remaining vinaigrette. Lemon Zest Vinaigrette 1/2 c. extra virgin olive oil 3 T. fresh lemon juice 2 T. Champagne vinegar 2 T. grated lemon zest 1 T. white corn syrup 1 T. minced shallots 1 t. kosher salt 1/2 t. ground black pepper Method (1) Place olive oil, lemon juice, vinegar, lemon zest, corn syrup, shallots, salt and pepper in a screw-topped jar. Cap tightly, and shake vigorously to blend. Set aside. Wine pairing: With luscious lemon, grapefruit and Granny Smith apple flavors, Chateau Ste. Michelle Sauvignon Blanc “Horse Heaven” 2008 (Washington State) picks up on the bright citrus flavors in the Lemon Zest Vinaigrette. eggs, pressed through a colander Method (1) In a stainless steel bowl, mix oil, garlic, salt, rosemary and pepper. Brush both sides of each halibut steak, and set aside. (2) Place anchovies, mustard and lemon juice in a blender; mix at lowest speed. Sprinkle in salt and pepper. Slowly drizzle in both oils to emulsify dressing. (3) Place dressing into a bowl, and whisk in Parmesan. Toss with watercress, frissée and grape tomatoes. (4) Sear off fish in a hot sauté pan with butter. Turn fish once after it is golden on one side. Cook other side until fish just turns opaque. (5) To serve, divide salad among 6 plates, and top each one with a piece of fish. Garnish with hardcooked egg. Wine pairing: Gordon Brothers Kamiak “Windust” White 2008 (Washington State) is a richer style of Sauvignon Blanc blended with a bit of Chardonnay with melon and fig flavors that will sing with this unusual halibut and egg prep. Yield: 6 servings 1/2 c. olive oil 2 cloves garlic, chopped 1 T. sea salt 1 sprig rosemary leaves, split and finely chopped 4 turns freshly cracked pepper 6 6-oz. halibut fillets 2 anchovy fillets (optional) 2 T. Dijon mustard 4 T. lemon juice Salt and pepper, to taste 3 oz. vegetable oil 3 oz. extra virgin olive oil 1/4 c. Parmesan, grated 8 oz. watercress 8 oz. salad frissée 8 oz. sweet grape tomatoes, cut in half Butter, as needed 3 hard-cooked CALIFORNIA WALNUTS 14 | Chef