Chef William Belickis of Mistral in Seattle, Washington on

Chef William Belickis

113 Blanchard Street
Seattle, WA 98121

Chef William Belickis of Mistral - Seattle, WA
As demonstrated at the Northwest Foodservice Show

Foams are an attractive alternative to sauces - they serve the same purpose of dressing up a dish and adding layers of flavor - but because they do not require lengthy reduction or significant quantities of butter, they are much lighter than sauces.

STEP 1: Heat coconut milk in pan.

STEP 2: Poach halibut in coconut milk.

STEP 3: Add lecithin granules to poaching liquid.

STEP 4: Create foam using Bamix immersion blender.

Poached Halibut with Spring Asparagus, Mushrooms and Coconut Foam
Chef William Belickis of Mistral - Seattle, WA
Adapted by and demonstrated at the Northwest Foodservice Show

Yield: 4 Servings


  • 1 quart fresh coconut juice
  • 4 (6-8 ounce) halibut filets
  • 3-4 Tablespoons extra virgin olive oil
  • 1 pound mushrooms, such as shiitake or maitake, cleaned and sliced
  • 1 bundle young asparagus, trimmed and cut on angle in 2-inch pieces
  • 1 teaspoon lecithin granules*
  • Salt & pepper

    * Available at health food stores such as GNC


Place coconut juice in a large pan and bring to boil over medium-high heat. Reduce heat and add halibut fillets, cooking for about 10 minutes.

Meanwhile, heat a large sauté pan until very hot, and add olive oil. Sauté asparagus in pan until tender but not mushy. Remove asparagus and add mushrooms to hot pan, adding more olive oil if necessary. Cook on high heat for about 1-2 minutes, seasoning with salt and pepper to taste.

Remove fish fillets from poaching liquid and place on warmed plates. Arrange sautéed vegetables on plate.

Add lecithin granules to poaching liquid and place liquid in a Bain Marie or other tall container. Using a Bamix immersion blender, blend liquid for thirty seconds until it becomes foamy. Scoop out foam, spoon over fish and serve immediately.



   Published: February 2006