2 Six-Ounce Pieces Halibut
2 Cups Yellow Corn
1/2 Cup Bacon, cut into 1/4 inch strips
1 Cup Chicken Stock or Broth
1 Tablespoon Minced Shallots
1 Teaspoon Minced Garlic
1 Tablespoon Minced Parsley
1 Tablespoon Champagne Vinegar
1/2 Pound Fingerling Potatoes
Extra Virgin Olive Oil
1 Tablespoon Cold Butter, Unsalted
Kosher Salt to Taste
Ground Black Pepper
1 Bunch Fresh Thyme
Preparation:
Halibut
Start with a sauté pan large enough such that both pieces of fish fit but are not touching each other or the sides of the pan. Heat pan on high. Add enough olive oil to coat the bottom of the pan with an even layer. Once the pan is hot, you will see wisps of white smoke coming from the pan. Season the fish on all sides with salt and place carefully in the pan, avoiding any oil splashing. Turn the heat down to medium and let them cook on one side until golden brown. To check the coloring on the fish, carefully use a flexible metal spatula to lightly raise one corner and peek at the doneness. Once golden, carefully flip fish over and put in oven for approximately 3 minutes or until the fish feels slightly firm on its sides.
Potatoes
Cut potatoes into 1/2 inch thick rounds and toss in a bowl with fresh thyme, salt, pepper and enough oil to lightly coat the potatoes. Put on roasting pan or sauté pan in a 400° oven until golden brown and tender, approximately 20 minutes.
Corn
In another hot sauté pan, add a small amount of oil (1 tablespoon) and sauté bacon until crispy. Once crispy add the corn kernels, cooked potatoes and chicken stock. Season with salt and pepper and add the butter, shallots, garlic and parsley. Stir the mixture continuously until the butter has melted.
To serve:
Spoon corn and potato mixture on large dinner plate. Place the halibut on top and serve with your favorite Chardonnay.
Copperleaf Restaurant is the ideal venue to enjoy complimentary Northwest continental breakfast daily. And to relish fresh farm-to-table local and regional bounty for lunch and dinner. The interior of the brand new 34-seat indoor dining room was designed by GGLO Seattle. The space is accented with 100% organic bamboo fabrics and hand-blown glass sculptures by renowned local artists. The focal point of the dining experience and what contributes predominantly to the room's unforgettable ambiance is the large stone fireplace. Plus large windows frame spectacular views of Cedarbrook's meticulously landscaped backyard and invite aromas from nearby cedar trees. Seasonal outdoor dining -- late spring to early fall -- on the 30-seat Copperleaf Terrace (in essence, Copperleaf's patio) is extraordinary -- made better only by the large wood-burning fireplace. Diners will appreciate their Seattle-Tacoma surroundings. In keeping with its quintessentially Northwest style, many food items are presented on artisanal hand-crafted serving pieces.
The quasi-residential setting makes it seem like a private dining experience. And it's designed to accommodate a variety of situations or celebrations. Enjoy a meal over an informal meeting with peers or a pre-wedding planning review with vendors. Or a romantic dinner for two with a special someone.
Reservations
To make your online reservations for breakfast, lunch or dinner at Copperleaf Restaurant:
Or if you prefer to make your reservations for lunch or dinner with a "live" person, you may call 206-214-4282.
Enjoy Copperleaf Restaurant any of the following times:
Continental Breakfast
Monday through Friday from 6:30 - 9:30 AM
Saturday and Sunday from 7 - 10:30 AM
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