Alaskan Halibut Filet & King Crab Cake

With Heirloom Tomatoes and a Light Tomato Broth

by The Millennium Alaskan Hotel and the Flying Machine Restaurant

One 7oz halibut filet
1/4 cup tomato sauce
1 tbsp chicken broth
2 slices heirloom tomato
One 2 oz crab cake
4 asparagus spears, cooked
1 tbsp caper aioli
1 pinch sprouts of your preference (alfalfa, clover, etc.)
salt and pepper to taste

Season halibut filet with salt and  pepper to taste. In a sauté pan over medium-high heat, add 1 teaspoon vegetable oil and bring to temperature. Add the halibut filet and cook for 3 to 4 minutes per side. Set aside.                                                                                                                                 

Caper Aioli Ingredients:
6 capers
1 tbsp mayonnaise

Mix the capers with the mayonnaise.

Crab Cakes
Yield: Approximately 6 cakes

1 tbsp butter
1/4 yellow onion, cut into 1/4 -inch dice
1/4 cup heavy whipping cream
1 lb Alaskan king crab meat
1/4 cup bread crumbs
1/2 tbsp Colman’s dry mustard
1/8 tsp cayenne pepper
1/2 tbsp salt
1 tbsp fresh parsley, chopped
olive oil

Sauté onions in butter until clear, approximately 4 minutes. Mix the remaining ingredients together and add the sautéed onions.

Form into 6 individual cakes. Cook over medium-high heat in a small amount of olive oil for approximately 4 minutes per side, or until golden brown and hot in the center.

Heat tomato sauce with chicken stock. Spoon the tomato sauce-chicken broth mixture onto plate. Place the tomato slices on top of the sauce, overlapping. Place cooked crab cake on top of the tomato slices and spoon the aioli over the top. Finish with the halibut filet. Then position the asparagus spears on angle around the halibut and top with a pinch of sprouts.