"Recipes from the Chef's Kitchen"

Ingredients:
1)   4 pieces (7 oz. ) Fillet of Halibut
2)   1 cup crispy Onion Rings
3)   Saute Oil
4)   2 Bunch Asparagus - peeled and blanched
5)   Hollandaise Sauce (see recipe below)
6)   Endive Mix (see recipe below)
7)   1 cup fresh Dungeness Crab
8)   1 tbs. Butter (2 to 3 pats)

Preparation:
1)   Heat the oil in a large saute pan over medium high heat.
2)   Crust the fish with onion rings and cook 4 to 5 minutes on each side.
3)   In a separate pan...warm the endive, asparagus and crab in butter.
4)   To plate...arrange the endive mix, asparagus and crab on a plate.  Then
        serve the fish onto it and cover with the Hollandaise Sauce.

The Hollandaise Sauce
Ingredients:
1)   5 Egg Yolks
2)   Dash of Shallots
3)   1/2 lb. of melted Butter
4)   1 Orange Zest and Juice
5)   Salt and Pepper

Preparation:
1)   Over a double boiler on medium high heat in a stainless steel bowl...cook the
        yolks, shallots, orange juice...whisking briskly.
2)   When the ribbon stage is reached...fold in the butter slowly.  Then add the
        orange zest, salt and pepper.

The Endive Mix
Ingredients:
1)   4 spears of Endive
2)   1 cup Chicken Broth
3)   Sprig of Thyme
4)   Dash of Shallots
5)   Salt and Pepper
6)   Pinch of Sugar

Preparation:
Braise the solid ingredients in the chicken broth until tender.

Ingredients:
1)   4 Six-inch rounds of Puff Pastry or Pate Brisse
2)   2 Navel Oranges- scored with grooved Zester end to end.
3)   Rhubarb Ice Cream
4)   Sugar
5)   Sliced roasted almonds.

Preparation:
1)   Slice the navel oranges 1/8 inch think.
2)   Then blanch the oranges in water and cook in a simple syrup 508
        minutes over a slow heat.
3)   Arrange and shingle the orange slices of pastry sprinkle with sugar
       and sliced roasted almond.  Bake 10 minutes at 350 degrees in a
       convection oven.
4)   To make the rhubarb ice cream...use Creme Anglaise recipe and
       Rhubarb compote.  In a ice cream maker...freeze the creme anglaise.
       When it is solid...fold in the rhubarb.
5)   Serve a single scoop in the tart (or more ice cream if desired).

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