Salad 12 fingerling potatoes, cooked and sliced 3 slices smoked bacon, cooked crisp, cut in julienne strips 1-lb. frisée lettuce (use only white parts) 2 bulbs fennel, shaved 1 Granny Smith apple, cut in julienne strips 2 stalks celery, sliced on bias
Halibut: 1-lb. Wisconsin Blue cheese, divided 4 c. (1 quart) heavy cream, divided 4 pieces (6-oz. each) halibut filet, skin on Salt and pepper, to taste Celery leaves for garnish
Salad: Combine potatoes, bacon, frisée lettuce, fennel, apple and celery, reserving celery leaves. Season with salt and pepper. Set aside.
Halibut: Melt 3/4-lb. of Blue cheese in 3 cups of cream in a large saucepan over low heat. Bring to a low simmer. Season fish with salt and pepper. Gently place fish in simmering cheese and cream mixture. Cook 8 to 10 minutes until fish flakes easily. Meanwhile, cook remaining cheese and cream in small saucepan over low heat until cheese is melted for Blue cheese essence. Final Preparation: Place the salad on 4 plates. Carefully remove fish from poaching liquid. Remove skin if desired. Place fish on salad. Sauce plate with the Blue cheese essence. Toss celery leaves with salt and pepper and use as garnish.