Following from the above, Wild Alaskan halibut Part 2.
The second piece of halibut, held (at RT) for the second plate.
Cipriani tagliarelle cooked in the poaching liquid (see the previous post) with water added as needed then cooking down as the pasta reached "done-ness". Plated w/ the RT halibut piece, drizzles of oil, salt, rapini flowers, parsley.
The pasta was one of the most delicious I've had and overshadowed the fish by quite a bit!
Plus chiffonaded young collard greens in chicken stock.
