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Restaurant: Solo Bistro
Chef: Esau Crosby


4-6 oz. Halibut filets, skin on
5 Nori sheets
2 lbs mussels
1 qt fish stock
2T fresh garlic minced
2T fresh ginger minced
4T tamari sauce
4T mirin
4-8 ozs dry soba noodles
salt & fresh ground black pepper
1 medium carrot julienned
1 medium leak julienned
1 small jicama thin julienned
4T sesame oil
4T olive oil

Season the halibut filet. Then cut one of the nori sheets into 4 strips and wrap the halibut filets around the middle with the strips. Sear the halibut, flesh side down, in a hot pan with hot olive oil. When the halibut starts to brown place it in 425 degree oven. In another pot boil water and soften the soba noodles, but avoid cooking them all the way. Heat a saute pan until it begins to smoke and then add sesame oil, garlic and ginger and saute until the contents start to brown well. Add the mussels and sautee for a minute. Then add enough stock to cover the mussels about half way. Then drain the soba noodles and add them to the mussels. Cook until the pasta is al dente and the mussels are open. If you like more or less broth in your pasta do as you see fit at this point. Toss the julienned vegetables in about 1 minute before you plate the meal just to heat them through. In the four bowls, place a sheet of nori on the bottom and then arrange the noodles and mussels. Then place the halibut filet on the top and serve.

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