Pan-Seared Halibut with Potato Froth by Scott Gottlich

For the Froth:

Peel and dice potato. Dice the onion as well. Place the onion and the potato in a pot with the milk and add two Tablespoons of the butter. Let cook on low heat until the potato and onion are fork tender. Blend and pass through a sieve. Season with sea salt. Just before serving, use a frother to create the sauce.

For the vegetables:

Blanch and shock the asparagus tips and the Brussels sprouts, quarter the sprouts so they are bite size and set aside. Clean the mushrooms and slice them if they are large to desired size. In a medium pan add oil and mushrooms, cook for a few minutes and then add salt and pepper to taste. Then add the thyme leaves, garlic butter, asparagus, and the Brussels sprouts. There should be enough liquid from the mushrooms. If not, you can add a little bit of chicken stock to create a pan sauce with all of the vegetable liquid, butter and herbs.

For the Fish: In a medium to hot pan (you will need two; do not crowd your fish) place seasoned fish in oiled pan. Sear until golden place pat of butter on top of fish and place in oven (400). Remove from oven and flip fish on unseared side for 15 seconds.