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ALASKAN HALIBUT WITH TAGLIATELLE OF VEGETABLES, BUERRE BLANC AND AMERICAN CAVIAR

4 each 8 oz. Alaskan Halibut, fillets, fresh
Tagliatelle of Vegetables (see below)
Beurre blanc (see below)
American Caviars, white Sturgeon, Whitefish and Salmon

1. Season halibut with salt and pepper to taste.
2. Pan sear the halibut fillets until golden brown on one side.
3. Flip over and finish in 350° oven until cooked through, approximately 8-10 minutes.
4. Saute the tagliatelle of vegetables until al dente. Place vegetables in the center of the plate, and place the cooked halibut on top.
5. Ladle a little of the beurre blanc on top, and garnish with dollops of the caviar and fresh chervil.

Tagliatelle of Vegetables:

2 zucchini
2 yellow squash
1 carrot
1 leek, white part only

1. Using a mandoline or knife, cut the vegetables into long julienne, resembling tagliatelle pasta.

Beurre Blanc:
1 shallot, finely chopped
2 oz. White wine
1 oz. Lemon juice
1 oz. Heavy cream
8 oz. Butter
salt and pepper to taste

1. Combine the chopped shallot and white wine and reduce until practically all the liquid is evaporated.
2. Add the heavy cream and reduce slightly.
3. Cut the butter into 1 inch cubes and whisk into the reduction until incorporated.
4. Adjust the seasonings. If the sauce seems flat, add a little more lemon juice. If the sauce seems to acidic, add a little more butter.