Using a combination of local ingredients and the finest from the Pacific Ocean, Executive Chef James Walt at Araxi is defining regional cuisine in Whistler British Columbia.  Following an appointment as Executive chef to the Canadian Embassy in Rome, Chef Walt was inspired to cook as regionally and seasonally as possible, saying that in Rome "if it's not in season locally, it's simply not available".  Today's recipe "BC Halibut with Soft Herb Crust" is a perfect example of this style.  As Chef Walt says, "This dish beautifully showcases the flavors of spring with fresh halibut from the waters of the Queen Charlotte Islands and complimentary herbs sourced from our local Pemberton farms".  Enjoying this dish while appreciating the wonder of Whistler must be magical.  At home, to continue Chef Walt's regional theme simply adapt this recipe using your own seasonal herbs and use the freshest Halibut available.

BC Halibut with Soft Herb Crust

• 175 g. Panko Breadcrumbs
• 95 g. Gruyere Cheese (grated)
• 20 g. Arugula Leaves
• 35 g. Fresh Herb Leaves (ie ; basil, parsley, chives, chervil or tarragon)
• 125 g. softened Unsalted Butter
• Salt to taste
• 4  150-200 g. portions fresh Halibut
• 2 tsp. Good Olive Oil
  

Preheat oven to 375 F.

Combine arugula and spinach in a food processor, puree for 1-2 minutes. Scrape the sides then add cheese and butter, puree until combined. Add the breadcrumbs and  lightly season with salt and process until the mixture comes together.  Turn out onto parchment, cover with a second sheet and then using a rolling pin, roll the crust out to 3mm thickness.  Place in the fridge or freezer and let set.  Remove and cut into individual portions and store in the fridge.  

Drizzle oil onto an oven-proof dish and place the halibut in the dish, lightly season and cover the fillets with the crust. Bake for 9-12 minutes depending on thickness, halibut should be about medium, crust will be lightly browned on the edges. Serve with your favourite vegetable or salad accompaniments.

About Araxi

Internationally-acclaimed for exemplary cuisine, fine wines and professional service, Araxi's impressive list of accolades includes 'Best Restaurant in Whistler' by Vancouver magazine for an unprecedented eight consecutive years. At Araxi, talented Chef James Walt celebrates local ingredients from the nearby Pemberton Valley Farms, and the freshest and finest from the Pacific Ocean. Walt's innovative and beautifully executed dishes deliver intelligent compositions and exquisite flavor combinations.

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