Fairmont Algonquin’s Pan Seared Atlantic Halibut Fillet with Northern New Brunswick Snow Crab, Roasted Corn and New Potato Salad 

For the Halibut


4 6oz Halibut Fillets

1 tbsp Olive Oil

1 tbsp whole butter

Sea Salt, Fresh Cracked Pepper

In a non-stick pan heat to medium then add olive oil and butter. Season Halibut with sea salt and pepper. Place the non skin side down in the pan. Cook for 3-5 minutes and turn over and repeat on skin side.

For The Potatoes


2 lbs New Potatoes

1 lb Snow Crab Meat

1 Bunch Chives

1Cup, Roasted Corn Kernels

cup Sour Cream


Cup Diced Onions

1TBSP of butter

Sea Salt, Fresh Cracked Pepper

In a pot of boiling water cook new potatoes for 12 15 minutes or until soft all the way through. Remove from water and set aside.

In a warm skillet add olive oil, proscuitto and onions, cook for 2-3 minutes or until the onions become transparent. Add the crab and corn toss quickly together and remove from heat, it is important not to &quot:cook&quot: the crab just heat it through.

In a medium mixing combine all ingredients and roughly smash potatoes with a fork. Season with salt and pepper. Serve.