Dining: The Observatory

eight 6-oz (175 g) premium halibut fillets (centre cut)
3 Tbsp (45 mL) olive oil
2 Tbsp (30 mL) butter
juice from 1 freshly squeezed lemon
salt and pepper to taste

Pre-heat oven to 350 °F (180 °C).
Divide the olive oil between two medium-sized, oven-proof sauté pans over medium heat.  Heat oil until it begins to smoke. Generously season the halibut fillets with salt and pepper. Add the fillets to the pan, place the most presentable size of the fillet down first. Sear the fish for approximately 3 minutes on one side, or until a golden-brown colour has developed.  Place the pans into the preheated oven for about 4 minutes.  Remove the pans from the oven and add the butter.  Using a spoon, baste the fish with the foaming butter. Squeeze with fresh lemon and serve.

1 lb (500 g) honey mussels, cleaned (approximately 24 mussels)
3 Tbsp (45 mL) Pernod
1/3 cup + 2 Tbsp (105 mL) Noilly Prat

Combine all ingredients in a very hot sauté pan. Cover with a lid and steam until the shells have opened.  Discard any unopened mussels.  Remove the cooked mussels from the liqueur and place them in a bowl set over ice water.  Remove the meat from the mussels as they cool. Set aside 3 Tbsp (45 mL) of the liqueur and strain the rest over the cleaned mussels. 

3 Tbsp (45 mL) Pernod
3 Tbsp (45 mL) Noilly Prat
3 Tbsp (45 mL) Mussel Liqueur
1/4 tsp (1 mL) saffron (approximately 6 threads)
1/3 cup + 2 Tbsp (105 mL) lobster bisque (freshly made lobster bisque from a quality vendor is ideal) 
1/3 cup + 2 Tbsp (105 mL) whipping cream (35%)
1/2 cup (125 mL) butter, chilled and cubed
juice from 1 freshly squeezed lemon
salt and pepper to taste 
2 Tbsp (30 mL) chives, chopped finely (for garnish)

Combine the Pernod, Noilly Prat, mussel liqueur and saffron in a medium-sized sauce pot over medium heat.  Simmer until the volume is reduced by half.  Add the lobster bisque and whipping cream and bring to a boil.  Remove the sauce from the heat and immediately add the butter swirling into the sauce.  Finish with lemon and salt and pepper. Garnish with chives. 

2 egg yolks, from large brown eggs
2 Tbsp (30 mL) Dijon mustard
4 cloves garlic, minced
1 Tbsp (15 mL) Xeres vinegar
juice from 1 freshly squeezed lemon
pinch cayenne pepper
1/3 cup + 2 Tbsp (105 mL) olive oil
1 2/3 cups (400 mL) vegetable oil
2 Tbsp (30 mL) Basil purée
salt and pepper to taste

Combine the egg yolks, Dijon mustard, garlic, vinegar, cayenne pepper and lemon juice in a deep narrow bowl. Using a stick blender slowly add both oils in a thin stream while pulsing the blender. The mixture should emulsify and become the consistency of mayonnaise. Add the remaining ingredients and blend until uniform.

3 cups (750 mL) basil leaves
1/3 cup (75 mL) olive oil

Drop the basil leaves into a pot of boiling water for about 10 seconds.  Remove and immediately drop the cooked basil into ice water.  Allow to cool for several seconds, then remove and pat dry with paper towel.  Place blanched basil into a blender, add oil and blend until smooth.

4 cups (1 L) baby spinach, washed and dried
1/2 cup (125 mL)  butter
2 tsp (10 mL)chopped garlic
a pinch of fresh grated nutmeg
salt and pepper to taste

In large saucepan, melt the butter over medium-low heat. Add garlic and cook briefly.  Add spinach, nutmeg and salt and pepper.  Cook until spinach has wilted.  Remove from the heat, drain and pat dry with a kitchen towel.  Reheat in microwave when ready to serve.  

5 medium-sized Roma tomatoes (slightly underripe), blanched, peeled, and seeded
1/3 cup (75 mL) olive oil
1 tsp (5 mL) balsamic reduction
5 basil leaves
Australian flake salt and pepper to taste

Dice the tomato fillets and place them into a small mixing bowl. Add the olive oil and balsamic reduction.  Slice the basil leaves thinly and combine with the tomato mixture, season with salt and pepper as desired.

16 organic baby carrots (mixed colours, if available)
8 new potatoes (white)

Use good quality, fresh, organic vegetables.  Bring the white new potatoes to a simmer  in a medium sized sauce pot of cold, salted water.  When the potatoes are tender, allow them to cool slightly in the cooking liquid, then remove, and gently peel away the skins with a small knife.  Peel the carrots with a vegetable peeler then simmer until tender.