Halibut Caddy Gantry from As You Wish Boutique Catering at The Jorgenson House Luxury Bed and Breakfast
Travelling with a Master Chef contestant (Season 7’s Angela Perkins) can be immensely rewarding. Among other things, we’d arranged a cooking lesson with As You Wish Boutique Catering at The Jorgenson House Luxury Bed and Breakfast while visiting Juneau, Alaska. What follows is our experience shooting the scene.
Our hosts from As You Wish Boutique Catering, https://www.facebook.com/asyouwish.ak/, have graciously agreed to let us post their recipes. We post them here with photographs of our session.
Halibut Caddy Gantry (serves 8)
Anyone who lives in Alaska – certainly Southeast – has a version of this recipe. It varies from family to family, but the gist is the same. Fresh halibut, either wine-marinated or not, breadcrumb coated or not, topped with a blend of sour cream and mayonnaise, and either green onions or red onions or some other sort of oniony flavor…..and some folks add other things like tasty herbs or other veggies…
But the end result is the same – meaty, white halibut is at its most glorious, enveloped in a creamy, flavorful and sometimes colorful sauce. Accompanied simply, this dish is always a winner. Enjoy!
1 hour prior to cooking:
3 lbs halibut, boned and skinned 1 bottle dry white wine sea salt
Cut halibut into desired serving sized pieces; layer in a deep bowl, salting lightly between layers, cover and chill for at least 1 hour.
Just prior to cooking, combine:
¾ c mayo
½ c seeded and finely chopped tomatoes
6 T finely chopped yellow onion
2 T apple cider vinegar
2 T vegetable oil
1 T fresh parsley, chopped (Note: other fresh herbs may be used as desired)
2 c sour cream
Preheat oven to 500. Oil a 9×13 glass baking dish, drain halibut and pat dry w paper towels.
1 ½ c breadcrumbs
Roll halibut in breadcrumbs and place in baking dish, close together. Sprinkly with paprika. Top w mayo/sour cream mixture and sprinkle with more paprika.
Bake for 10-15 minutes or until fish flakes easily. Serve immediately.
Spring Greens w Alaskan Salad Dressing (serves 8)
We’re proud as peacocks here in Juneau of our local brewery and drinking and cooking with our hometown beer is a way of life. Putting a little beer in our herby salad dressing just seemed like genius when we heard the idea….
Whisk together and chill prior to dressing the salad:
¼ c flat Alaskan Amber beer at room temp
2 T balsamic vinegar
½ c EVOO
2 cloves garlic, minced
½ tsp lemon zest
1/8 tsp salt
1/8 tsp pepper
To assemble salad: 1 lb fresh spring greens, washed and crisped. Toss desired amount of dressing w greens. Add other vegetables you wish – tomatoes, peppers, onions, cucumber work especially well.