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Chef Barton Seaver of Hook  Washington D.C.
Chef Barton Seaver
3241 M St NW
Washington, DC 20007
(202) 625-4488

Slow Roasted Halibut with Potato-Mushroom Hash
Chef Barton Seaver of Blue Ridge — Washington D.C.
Adapted by
February 2008
Yield:4 Servings


Mustard Greens with Ham Hock and Vidalia Onion:
4 5–ounce Pacific Halibut filets
1 orange, sliced
3 stalks thyme
½ lemon, thinly sliced lengthwise
1 sweet onion, thinly sliced
3 cups golden nugget or other fingerling potatoes, sliced in half
1 cup wild fall mushrooms, torn
2 sprigs thyme, leaves taken off stem and chopped
1 Tablespoon chopped mint
Extra Virgin Olive Oil


For the Mustard Greens:
Set the CVap oven to 145°F and 0 browning at 100% moisture. Season the halibut and place in CVap for approximately 12–14 minutes, depending on thickness of filet

Cook quartered beets in heavily salted water with 3 stalks of thyme and orange slices. Once tender, remove from water and toss with 2 Tablespoons olive oil and juice of one lemon. Remove thyme and orange slices; set aside.

Blanch potato halves in highly salted water and quickly remove to cool and set aside. Heat 1 Tablespoon olive oil in a large pan and add sliced sweet onions and lemons. Let caramelize slightly, but do not shake the pan. When lemons begin to brown, add mushrooms and toss once to incorporate. Add chopped thyme leaves, potatoes and generously salt. Toss to mix and to heat potatoes through. Remove from flame and toss in chopped mint.

To Assemble and Serve:
Equally divide hash amongst 4 plates, place one piece halibut on top and drizzle over beet salsa.


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