Bastille Day Dish

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

KANSAS CITY, Mo., -- Chef Carter Halton from "Le Fou Frog" brought a bit of France to FOX 4 on Tuesday with a delicious Bastille Day dish. "Le Fou Frog" will be having its 18th annual Bastille day feast starting on Friday the 12th and lasting until Sunday the 14th. Dinner reservations are available from 5-9 p.m. on those days.

For Reservations please call: (816) 474-6060 or visit their website www.lefoufrog.com

Bastille Day Dish

SAFFRON OIL
1 six ounce plastic squeeze bottle
2 threads of saffron
1 teaspoon of lemon juice
pinch salt
pinch pepper
5 ounces of Extra Virgin Olive Oil

BASIL OIL
Six ounce squeeze bottle
10 Basil leaves
3 stems of Italian Parsley
4 cups boiling water
2 tablespoons of salt to put in water
pinch salt
pinch pepper
5 ounces Extra Virgin olive oil

RECIPE EFFECT

HALIBUT WITH HEIRLOOM TOMATOES
1 6 to 8 ounce Halibut filet
salt and pepper to season
2 tablespoons olive oil

2/3 different colored heirloom tomatoes
pinch salt
pinch pepper

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.