Partnership influences Bristol Seafood Grill’s menu

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KANSAS CITY, Mo. -- Bristol Seafood Grill partnered with Broadmoor Technical Center, which is Shawnee Mission school district's nationally acclaimed culinary arts education program. This is the second year for the partnership. Since the two partnered The Bristol location downtown has received a surplus of produce from the program and uses them in their dishes.  Bristol chef Travis Napier stopped by the FOX 4 morning show to chat about the partnership and tips on how to create your own urban garden. He even shared a recipe from the restaurant.

 Seared halibut with fingerlings and mushrooms recipe

Ingredients:
½ oz. clarified butter
8 oz. fresh halibut*
½ tsp. salt and pepper blend

Directions:
Heat butter in saute pan until hot.
Season fish on both sides.
Place in pan to sear, turn down heat to medium high and cook for 2 minutes on one side, and place in a 500 degree oven for 4-5 minutes.
Turn fish over with a metal spatula and return to oven for an additional 2-3 minutes until fish is just cooked through. Cook time will vary depending on the thickness of the fish.
STEP TWO:

Ingredients:
½ oz. clarified butter
½ cup steamed fingerling potatoes, sliced in half lengthwise
¼ cup roasted wild mushrooms
2 Tbl. roasted bacon cubes
¼ cup leeks, white only, sliced on bias ¼”
Directions:
While fish is cooking, heat a second saute pan.
Add clarified butter and heat until hot.
Add fingerling potatoes, mushrooms, bacon and leeks.
Saute for 2-3 minutes until potatoes are browned, crisp and heated through.

STEP THREE:

Ingredients:
1 ½ cups baby spinach
½ tsp. salt and pepper blend

Directions:
Add spinach to pan with potatoes, mushrooms and leeks and briefly saute to wilt spinach.
Season with salt and pepper.

STEP FOUR:

Ingredients:
2 oz. leek puree
¾ oz. wt. coin truffle butter
Directions:

  1. Place potato and mushroom mixture in the center of bowl.
  2. Heat leek puree in a saute pan or in the microwave and ladle around the vegetables.
  3. Place cooked fish on top of the vegetables.
  4. Place coin of truffle butter on top of fish.
  5. Make sure butter begins to melt before serving, but not fully dissolved.