 Michael Cimarusti
Michael Cimarusti's passion and curiosity for food was ignited at an early age by his grandmother, Jo Cimarusti. In the great Italian culinary tradition his grandmother, alongside his great-grandmother and aunts, made sure that every Sunday get-together was an event. Cimarusti can trace his reverence for ingredients and proper technique back to those Sunday family meals. Cimarusti knew early on that he wanted to be a chef. After a couple of apprenticeships, he attended the acclaimed Culinary Institute of America in Hyde Park, New York. Graduating with honors, his first job out of school was with celebrated New York City Chef Larry Forgione of An American Place. Wanting to hone his classical French cooking skills, Chef Cimarusti began working at Le Cirque where he rose to Saucier at the New York City institution. Chef Cimarusti's greatest influences were Le Cirque's Chefs Sottah Khunn and Sylvain Portay. Their reverence for quality ingredients and refined technique can be seen in his menu at Providence. www.providencela.com
Wild Alaska Halibut with Morels and Asparagus
Executive Chef Michael Cimarusti
Providence, Los Angeles, California Serves: 4
Ingredients:
1lb Fresh morel mushrooms*1/4 lb Butter 2 ea. Shallots, minced 1 Lemon, for juicing 4 (4 oz.) Alaska halibut fillets Extra virgin olive oil, to taste 12 ea. Asparagus tips, peeled, and blanched Kosher salt, and fresh ground black pepper, to taste 1 bunch chopped chives
*Can substitute chanterelle, oyster, shitake, or button mushrooms for the morels. Procedure:
For the Morels:
For the Halibut:
To Serve:
Remove the fish from the pan and place it on paper towels to remove the excess fat. Add the chopped chives to the mushrooms and divide them among four warmed bowls and place the fish on top. Spoon some of the morel juice over the fish, place the asparagus spears around the fish and serve.
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Chef Recipes:
Wild Alaska Seafood Hobo Packs by Chef John Ash Chipotle-Glazed Wild Alaska Salmon with Spicy Peanut Salsa by Chef Rick Bayless Blackened Wild Alaska Cod with Fennel and Orange Salad by Chef John Besh Wild Alaska Halibut with Mushrooms and Roasted Fingerling Potatoes by John Besh Lacquered Wild Alaska Salmon in Butter Lettuce Cups with Vietnamese Dipping Sauce by John Besh Grilled Wild Alaska Cod Tacos by John Besh Pan Roasted Wild Alaska Halibut with Morel Confiture, Sweet Pea Risotto and Morel Tea by Chef John Besh Wild Alaska Halibut with Morels and Asparagus by Michael Cimarusti Herb and Flower-Crusted Alaska Halibut by Jesse Ziff Cool Seared Alaska Weathervane Sea Scallops Smokey Bacon, Parsnip Puree & Mustard Veal Jus by Chef Dan Enos Oven Roasted Stuffed Alaska Halibut by Chef Naomi Everett Pan Roasted Wild Alaska Black Cod, Preserved Lemon Sauce, Pistachio Picada by Chef Thom Fox Alaska Salmon and Lacinato Kale with Apple-Bacon Vinaigrette by Chef Maria Hines Seared Weathervane Scallops with Pomegranate and Cucumber Salad by Patrick Hoogerhyde Wild Alaska Whitefish Chowder by Chef Christine Keff Wok Fried Whole Wild Alaska Dungeness Crab with the Three G's: Garlic, Ginger and Green Onion by Chef Brian Malarkey Wild Alaska Halibut Veracruzana by Chefs Mary Sue Milliken and Susan Feniger Wild Alaska King Crab Cakes with Apple, Fennel, Radish Slaw, Meyer Lemon Dressing. by Chef Ryan Nelson Sautéed Alaska Weathervane Scallops with Citrus Salad and Avocado by Chef Ben Pollinger Slow Roasted Wild Alaska Halibut with Potato-Mushroom Hash by Chef Barton Seaver Wild Alaska Salmon with Black Forbidden Rice by Chef Robin Stotter Coriander & Fennel Encrusted Wild Alaska Salmon in a Citrus Emulsion by Chef Robert Wiedmaier Roasted Alaska Cod with Olive, Lemon & Potato Salad by Chef Jason Wilson |
