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Recipe<br />
dining ║ recipe<br />
Chef Gerri Witte Photos by melissa korman<br />
BACON BOURBON<br />
HALIBUT<br />
Mussel Beach Restaurant<br />
501 east atlantic avenue<br />
downtown Delray Beach<br />
561-921-6464<br />
ingredients (makes 4 servings)<br />
preparation<br />
4 7oz Halibuts<br />
4 large potatoes mashed<br />
24 baby carrots cooked<br />
8 strips bacon<br />
6 oz bourbon<br />
2 oz espresso coffee<br />
3 oz heavy cream<br />
4 oz butter<br />
4 slices prosciutto<br />
1/4 cup brown sugar<br />
pepper to taste<br />
Sauce - Cook bacon and chop into pieces. Sauté bacon with 2 tbs of<br />
brown sugar until caramelized, then let cool. Mix bourbon with 2 tbs<br />
brown sugar, and over a low flame reduce to 1/2. Add espresso, heavy<br />
cream and reduce. Stir in butter to thicken.<br />
Fish - Pan sear halibut then bake in a 350 degree oven for 20 minutes.<br />
Serve over mashed potatoes and baby carrots. Add sauce and candied<br />
bacon on top of fish. Fry prosciutto for garnish.<br />
114 <strong>April</strong> <strong>2017</strong> | www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com
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