The Dish: Olives -- Lemon horseradish crème fraiche

The Chef: Todd English

INGREDIENTS: Lemon horseradish crème fraiche
1 c crème fraiche
1 t lemon zest
1 t pureed horseradish
Salt and pepper to taste

METHOD
Fold lemon zest and pureed horseradish into crème fraiche. Season with salt and pepper to taste. Refrigerate until needed.

INGREDIENTS: Oven roasted tomatoes
7 or 8 vine ripened tomatoes
1 ½ t extra virgin olive oil
Salt and pepper
Fresh parsley and lemon juice

METHOD
Cut vine end off of tomatoes and quarter. Lay on a sheet pan with a rack and lightly drizzle with extra virgin olive oil, salt and pepper. Place in an oven preheat to 275 degrees and oven dry for approximately 2 ½ to 3 hours. Toss with fresh parsley and lemon juice just prior to serving.

INGREDIENTS: Avocado salsa
2 avocados
1 medium sized tomato, diced
½ red onion, diced
1 t toasted garlic
Juice of one lime
½ t fresh cilantro, chopped

METHOD
Clean avocados, chop into cubes, and mash. Add tomato, red onion, toasted garlic, lime juice and cilantro and mix until smooth.

INGREDIENTS: Halibut
6 7oz. portions of fresh halibut, skin off
6 t cooking oil
3 t extra virgin olive oil
3 t fresh lemon juice
1½ c fish stock
Pinch of fresh parsley
Salt and pepper to taste

METHOD
Salt and pepper the uncooked fish to taste. Over medium high heat, warm a tablespoon or two of cooking oil and add the fish. Cook for about 3-5 minutes until golden brown and crispy. Flip to cook the other side. Remove from the heat and place in an oven safe dish. Add butter and lemon juice, fish stock, and a pinch of fresh parsley. Bake at 350 degrees F for 8-10 minutes.

Plate 3 T crème fraiche on plate, layer with room temperature oven roasted tomatoes, enough to hold up the piece of fish. Place halibut on top of tomatoes, and top with a spoonful of avocado salsa to finish. Serve with a micro green salad.

Olives
10 City Square
Charlestown, MA 02129
617-242-1999
www.ToddEnglish.com

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