Tri-Colored Pepper Crusted Halibut With Spinach and Asparagus Salade

From the Chez Boucher Cooking School in HamptonTri-Colored Pepper Crusted Halibut Serves 61/2 cup mixture of black, red and white peppercorns2 lbs fresh halibut, sliced into 6 even piecesCrush peppercorns and press into one side of fish.Sear in cast iron pan with peppercorn side down for about 2 minutes. Place in 275 oven to finish for about 5 minutes. Do not over cook.Boil potatoes until about 3/4 of the way done. Finish in a frying pan with butter and sprinkle with minced parsley before serving.SpinachServes 612 cups of fresh spinach, de-stemmed4 cloves of garlic, minced1 tablespoon of olive oilWilt spinach in frying pan with olive oil and minced garlic.with Maltaise Sabayonne Creme served over wilted spinach with boiled potatoes.SaladeFresh Asparagus and Parmesan Tuille over baby green tossed in a Champagne vinaigrette and garnished with shaved carrots and fresh raspberries1 lb. asparagus, trimmed and penciled1 lb. baby greens1 1/2 cups grated Parmesan cheese1 large carrot, grated1/2 lb. fresh raspberriesSteam asparagus until crisp-tender and then shock with iced water to stop the cooking process. Set aside.Make Parmesan tuilles by putting a layer of grated cheese into a non-stick frying pan. use a round form for a perfect shape. Heat on stove until bottom is browned then remove and drape over a form until cool.Just before serving, toss greens with vinaigrette (see the Champagne Vinaigrette recipe in the Recipes Section) and mound on plate. Top with the Parmesan tuille filled with several chilled asparagus spears. Dot with fresh raspberries and serve.French TermsChiffonade: To cut into “ribbons’Tuille: A thin crisp that is molded on a round object before cooling.Sabayonne: Made by whisking eggs, sugar and white wine over gently boiling waterMaltaise: A derivative of Hollandaise sauce made with blood orange.Amuse Bouche: A small bite before the meal begins.Herbs D’ Provence: A mix of herbs usally including thyme, savory, fennel, and basil.Coulis: puree of itselfTourneau: football cut with seven sides.Mise en place: “everything in place” as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients.