Panko Crusted Halibut over Baby Bok Choy in a Miso Broth
Togarashi and Mitsuba Garnish
Summer is the time to enjoy fresh halibut from Alaska. This pristine lean fish with mild, sweet white flesh, large flakes and a firm but tender texture naturally pairs well with Japanese ingredients; miso, tamari, mirin, and toasted sesame. Harmoniously balanced, this dish is a stellar warm weather meal.
Mitsuba, a Japanese herb with a fresh, wild, sweet flavor adds the herbaceous notes. Taberu Togarashi Furikake can be found in Japanese markets. A tasty mixture of black sesame, red pepper, salt, white sesame, dried bonito, kelp, powdered plum, powdered red perilla – it enlivens the whole dish. Serve with fluffy white rice on the side if desired.
Alaskan Halibut, Japanese Flavors Recipe
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The White Cane is a vessel in Bristol Bay, Alaska fished by Randy Houghton for 36 years. Randy was born with macular degeneration, a visual disorder that rendered him legally blind with only peripheral vision…hence the name White Cane. In spite of his visual handicap, Randy, with the help of his crew and improved technology, is able to successfully operate his 32 ft. fishing vessel in the Bristol Bay waters.
Very recently, the White Cane and a few other dedicated fishers decided to independently harvest their catch of sockeye with the goal of producing the finest quality of fish in Bristol Bay. The have assured that the sockeye are maintained at a temperature of 34 degrees while on the vessel, and processed and packaged within 24 hours. Because of the fishers’ experience, their overall diligence and care, we enjoyed this #1 rated Wild Sockeye Salmon at our party!
This was a fabulous and unique dinner party for several reasons:
- It was a five course dinner, four of the courses were salmon from the Bristol Bay in Alaska! (We passed on a salmon dessert)
- The fisherman flew into LA just to join us for dinner and teach us all about the salmon.
- Everyone took part in the food preparation
- Good wine, good friends, new friends, fun music
- The finest of fish…
Lox Platter (Cold Smoked Sockeye) and Smoked Sockeye Salmon Spread
Construct your own canapés with Creme Fraiche, Chopped Egg, Chives, Capers, Lemon, Olives, Cream Cheese, Toasted Baguette, Crackers
Manhattan Salmon Chowder: Fragrant Tomato Chowder with Orange Zest, Pernod, Topped with Warm Steamed Sockeye
Bottega Vinaia Pinot Grigio
Sockeye Salmon Mousse & Mixed Greens with Herbs, Rice Wine Shallot Vinaigrette
Lemon Sorbet with Limoncello and Chiffonade of Fresh Basil
Bristol Bay fishing photos courtesy of White Cane Sockeye Salmon. For more information on Wild Alaskan Sockeye straight from the fisherman contact our new friend Randy and his wife, Janis, at firstname.lastname@example.org.