Hazelnut-Crusted Halibut, Mashed Potatoes and Steamed Asparagus

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 450 g Asparagus (About 1 bunch, woody ends trimmed)
• 1 cup Water (For steaming)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Asparagus

   • Rinse the asparagus spears thoroughly under cold running water and pat dry.
   • To remove the tough, woody ends, hold a spear at both ends and gently bend it. It will naturally snap at the point where the tender part begins.
   • Discard the woody ends or save them for making vegetable stock.
   • Align the remaining spears and trim them with a knife to ensure they are all the same length for even cooking.
2. 2

   Set Up the Steamer

   • Pour about 1 inch (2.5 cm) of water into a large pot or saucepan.
   • Place a steamer basket inside the pot, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Asparagus

   • Once the water is boiling, carefully arrange the asparagus spears in a single layer in the steamer basket.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium to maintain a steady steam.
   • Steam for 3-5 minutes. Thin spears will take around 3 minutes, while thicker spears may need up to 5 minutes.
   • Check for doneness by piercing a spear with a fork; it should be tender but still have a slight crispness (tender-crisp) and a vibrant green color.
4. 4

   Season and Serve

   • Immediately and carefully remove the steamer basket from the pot to prevent overcooking.
   • For an extra vibrant color, you can plunge the asparagus into a bowl of ice water for 30 seconds (an ice bath), then pat dry.
   • Transfer the steamed asparagus to a serving platter.
   • Season with salt and freshly ground black pepper. Drizzle with olive oil or add a pat of butter if desired.
   • Serve immediately as a delicious and healthy side dish.