Dill-Brined Halibut with Farro

This was the second course to my Friendsgiving 2017 dinner.

I saw this on Chef Steps and decided to give it a try, mainly because I love dill and I wanted to use my Joule.

Here is Halibut that was brined in a Dill-Solution and served with a Farro Salad, Sun-Dried Tomato, Pine Nuts, Lemon Yogurt, and fresh Micro Chervil.

Plans for Friendsgiving 2017

I’m a month late this year… I usually have my Friendsgiving menu ready in August – I like to plan early!

Goat’s Milk Ice Cream, Pumpernickel Soil, Lemon Foam, Microgreens
(1st course)

Dill-Brined Halibut with Farro, Sun-Dried Tomato, Pine Nuts, Micro Chervil
(2nd course)

Butternut Squash Velouté, Black Trumpets, Chanterelles, Toasted Pepitas & Chives
(3rd course)

Duck Carnitas, Pickled Onions, Watermelon Radish, Serrano, Cilantro, Lime, Tortillas
(4th course)

Warm Pear Tart, Candied Pecans, Maple Ice Cream
(5th course)