Subscriptions - Maximum Yield Cannabis USA September/October 2020 | Page 106

baking a fool
OF MYSELF
by Watermelon
EQUIPMENT NEEDED
• Heat-resistant spatula or wood spoon
• Medium saucepan
• Cookie sheet
• 1 sheet parchment paper
INGREDIENTS
FISH:
• Fresh, wild halibut fillet
• 2 grams shake flour
• ½ Tbsp. coarse sea salt
• 1
/3 cup honey
• ½ cup chopped pistachios
• Sprigs sea asparagus (for garnish)
ASPARAGRASS:
• ½ bulb chopped garlic
• ¼ cup butter
• 1 gram shake flour
• 20 shoots asparagus
INSTRUCTIONS
HONEY POT
AND PISTACHIO
CRUSTED HALIBUT
... with a side of Asparagrass
1. Preheat oven to 350°F
2. In a small saucepan toast the shake flour
on medium heat. (It is important here
to watch because you don’t want your
shake to burn, but you do want it to turn
a bit brown.)
3. Once toasted, mix in honey and sauté
on low heat for 3 minutes.
4. Line a cookie sheet with parchment.
5. Lay the beautiful halibut in the center.
6. Gently rub the fillet with coarse sea salt.
7. Gently crust the top of the halibut with
the chopped pistachios.
8. Pour the warm honey mixture over the
top, covering the whole fillet.
9. Bake at 350°F for 20 minutes.
10. While that is baking, toss the butter,
shake, and garlic into a sauce pan. Once
it starts to sizzle, add your asparagus
tips. Cook to desired tenderness. I like
mine still crunchy and bright green. (The
longer you cook them the softer and
browner they will get.)
11. Dinner is now ready for you and those
you love. Plate and serve.
PREP TIME: 10 minutes
COOKING TIME: 20 minutes
SERVINGS: 4
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