Chef Naomi Everett (at right in photo) and Chef Stefani Marnon are both veterans of the National Seafood Cook-Off. The Honorable Sarah Palin, Governor of Alaska, chose this team to represent Alaska in the 2007 National Seafood Cook-Off in New Orleans, Louisiana.
Naomi and Stefani both started their culinary careers in New Orleans. Naomi at Susan Spicer's Bayona, and Stefani at Larkin Selman's Gautreau's.
Naomi competed in the 2006 Cook-Off. She was born and raised in Anchorage, Alaska, where she resides today. She is currently an instructor with the University of Alaska, Culinary Arts and Hospitality program.
Stefani competed in the 2004 and 2005 Cook-Offs. A native New Yorker, Stefani now lives in Alaska’s Capital City: Juneau, Alaska. She served three Alaska governors as Executive Residence Chef, including Governor Sarah Palin.
Halibut cheeks
8ea 6-8oz fresh Alaskan Halibut cheeks
4 Tbsp. olive oil
salt & pepper to taste
Romesco Sauce
1ea 12oz can fire roasted tomatoes
10ea whole garlic cloves, peeled
1 cup smoked almonds
1 cup roasted red peppers
1/4 cup red wine vinegar
1 tsp. smoked paprika
2 tsp. salt
Lox salad
3 oz. smoked Alaska halibut lox, rough chopped
3 oz. smoked Alaska salmon lox, rough chopped
1&1/2 tsp. shallot, minced
1 Tbsp. capers, minced
1 Tbsp. dill, minced
1 tsp. chives, minced
3 Tbsp. lemon oil
salt & pepper to taste
12 ea cherry tomatoes, 1/4th" of tops and seeds removed & discarded, to form "cups"
For Arugula salad
1/2 ea juice of lemon
1 tsp. dijon mustard
4 Tbsp. olive oil
salt & pepper to taste
1&1/2 pound baby arugula, rinsed & dried
For Romesco sauce:
In a food processor, pulse garlic and almonds until finely chopped.
Add remaining ingredients and pulse until mixture forms a rough paste.
Refrigerate until service.
For lox stuffed tomatoes:
Combine all ingredients except tomatoes in a bowl. Season well.
Take lox salad and gently stuff each tomato cup.
Refrigerate until sevice.
For Halibut cheeks:
Pre-heat oven to 450 degrees.
Have a lightly oiled sheet pan ready to place seared halibut cheeks on.
Pat dry and season all sides of the halibut cheeks with salt and pepper.
In a large saute pan, over medium high heat, bring enough olive oil to coat the bottom of the pan to just a smoke.
Add halibut cheeks to the pan and sear on each side until golden brown.
Transfer to oiled sheet pan.
Once all of the halibut has been browned, place in hot oven for 3 to 4 minutes more, in order to finish cooking.
For Lemon Vinaigrette:
Combine all ingredients in a bowl and whisk together well.
Refrigerate until service.
To Assemble:
While halibut is cooking, toss arugula with vinaigrette and place on plate.
Remove halibut from the oven and allow to rest 2 to 3 minutes, arrange on top of salad.
Place 3 stuffed tomatoes on the back side of the halibut cheeks and spoon romesco sauce over the front of the halibut. Serve immediately.
*Optional: Garnish with Alaskan salmon caviar and fresh chive sprigs.
