This dish is a simple one, in that it is all cooked in one pot. The sauce is created by simmering everything together, thereby marrying all the ingredients.
- 1 slice bacon, cut crosswise 1/4 inch (6 mm) thick
- 1 tablespoon butter
- 8 pearl onions, peeled
- 12 medium stalks asparagus, peeled and cut into 1 ½ in (38 mm) lengths
- 2 tablespoons canola oil
- 4 ounces (115 g) porcini mushrooms
- 4 ounces (115 g) chanterelle mushrooms
- 4 ounces (115 g) oyster mushrooms
- 4 ounces (115 g) morel mushrooms
- 1 tablespoon chives
- 2 tablespoons garlic butter
- Fine sea salt and freshly ground white pepper
- 2 cups (480 ml) veal jus
- 4 (6-ounce/170 g) halibut fillets
- 8 pieces tomato confit
In a small sauté pan, cook the bacon over medium heat until it has rendered its fat and is crisp. Remove the bacon with a slotted spoon and drain on a paper towel. Reserve.
In a small sauce pan, melt the butter. Add the pearl onions and 1 tablespoon water. Cook until tender, about 5 minutes.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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