Ingredients: 2 tablespoons extra-virgin olive oil 1⁄4 onion, diced 2 stalks celery, diced 1⁄2 green pepper, seeds and inner white ribbing removed, diced 1 clove garlic, minced 1 pound halibut, diced 1⁄3 cup mayonnaise 1 teaspoon Worcestershire sauce 6 sprigs parsley, chopped 1⁄2 cup panko breadcrumbs 1⁄2 cup Pecorino Romano, grated 1⁄2 cup Asiago, grated canola oil for frying chives, sliced for garnish Chive Vinaigrette (recipe follows) 4 tablespoons champagne vinegar 10 sprigs chives, chopped 1 teaspoon ground mustard 1 clove garlic, minced 1⁄2 shallot, minced 1 teaspoon sugar salt and freshly ground pepper 1 cup extra-virgin olive oil Recipes: In a small skillet over medium-high heat, warm the olive oil. Add the onions, celery and green pepper and sauté until the onions are translucent. Add the garlic and sauté for 1 minute. Remove from the heat and set aside to cool. In a large bowl combine the halibut, mayonnaise, Worcestershire sauce, parsley, panko breadcrumbs, Pecorino and Asiago. Add the cooled vegetables and mix until well combined. Roll into 3-inch balls and flatten into thick cakes. In a deep skillet, heat the canola oil. Carefully lower the halibut cakes into the hot oil and fry until golden. Using tongs, carefully transfer the halibut cakes to a plate lined with paper towels to drain. To serve, pour chive vinaigrette onto a plate. Arrange the halibut cakes on top of the vinaigrette. Garnish with sliced chives ..and Good Ciao!. Serves 4 To prepare Chive Vinaigrette: In small bowl combine the vinegar, chives, mustard, garlic, shallots and sugar, and season with salt and pepper. Whisk until well combined. Add the olive oil in a slow, steady stream while whisking. Mix until well combined and set aside. Makes 1cup and half
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Halibut Romano-Asiago Cakes with Chive Vinaigrette
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