Yield: 4 servings.
12 fingerling potatoes (cooked, sliced)
3 slices smoked bacon (cooked crisp, cut in julienne strips)
1 lb. frisèe lettuce (use only white parts)
2 bulbs fennel (shaved)
1 Granny Smith apple (cut in julienne strips)
2 stalks celery (sliced on bias)
1 lb. Wisconsin Salemville Blue cheese, divided
1 quart heavy cream, divided
4 portions (6 oz. each) halibut filet
for garnish, celery leaves
For salad: Combine potatoes, bacon, lettuce, fennel, apples and celery. Season with salt and pepper. Set aside.
For halibut: Melt 3/4 lb. of the cheese in 3 cups of the 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.
For final preparation: Place the salad on 4 serving plates. Carefully remove fish from poaching liquid. Remove skin if desired. Place fish on salad. Sauce plate with blue cheese essence. Toss celery leaves with salt and pepper and use as a garnish.
Photo Credit Wisconsin Milk Marketing Board