Ming Tsai: Shrimp Crusted Halibut with Spicy Asparagus Salad

Ming Tsai makes Shrimp Crusted Halibut with Spicy Asparagus Salad at the 2006 Classic in Aspen

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[MUSIC] This is a halibut, all right? Season your fish, guys. Fish does not come seasoned. And smell your fish, too. It should smell like that, nice and fresh. We have our master mouse, thank you. Once again, watch out for the blade. Chance, what do we want to add to this one? What are we going to add to this one? You didn't add anything last time. I didn't? I did lemon juice I thought. Oh you did lemon juice? Didn't I? No herbs, really? It doesn't need it. This halibut I love. A halibut is not a fatty fish. So, yeah, very nice. And because it's not a fatty fish, when you add a wonderful mousse like this on top, and cook it with the mousse Thank you. It becomes a very luscious piece of fish. All right. And what we're going to do is just you pan sear to get a nice color on it, and you toss it into the oven and these pieces aren't that thick, so about probably 8 minutes total it will be done. Hot pan, a little bit of oil. Shrimp side down first. Get nice color on them. All right flip your fish how's that look right? That nice. Right now this goes into an oven. You know 450 to 500 degrees. Oven roast it. The butter melts into the fish. It's absolutely luscious Asparagus. Hold it on the back. Not here, but back here and just break it. That is where the tender spot is. This is tough, you can use it to make stocks. This is the tender part. All right. You never cut the first cut of asparagus. You always break them. All right. So, but don't hold it here. Cuz it'll break there. Hold it towards the back. And that's good luck in China. Expertly blanched were these asparagus by James that, I'm chewing with my mouse open so you can hear that. They're so crunchy. You want crunch on your asparagus. And they taste good cuz they're seasoned. And you can tell, they're greener, cuz he used salted water. And when you blanch them, make sure you have immediately a big bowl of ice water, cuz you take them out into the ice water to stop the cooking. If just strain them out and leave them on your counter go boom answer the phone, two [UNKNOWN] emails, answer an IM cuz IM is sometimes better, [UNKNOWN] emails are faster than IMs. Then your asparagus is over cooked. And then I'm just gonna cut them in half. Now I'm gonna make a very simple vinaigrette, guys. Sambal, sambal [UNKNOWN], or [UNKNOWN], a little bit, very spicy. Here I am gonna use the wonderful sea salt. You see how that salt has a lot of texture? This salt is crunchy, it's awesome. All right, I don't really need much pepper. Oh cool pepper [UNKNOWN]. [SOUND] And then chef's pick, nice. Extra virgin olive oil. So that's it going to take 17 pieces. [LAUGH] Plus or minus. Lemon juice goes in the vinaigrette. It wouldn't be a vinaigrette without an acid. [BLANK_AUDIO] These ready? [INAUDIBLE] [LAUGH] Good. Don't those look good, guys? Yeah. So simple. [BLANK_AUDIO] All right. Put that on top like that. Mm-mm. I tell you. And then if you have a little bit, which I do, a little bit of extra vinaigrette in here. You can take that. Drizzle a little bit of extra vinaigrette. There you have it guys. Shrimp crusted halibut. [APPLAUSE] [MUSIC] Whoo. [MUSIC]
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Ming Tsai: Shrimp Crusted Halibut with Spicy Asparagus Salad


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