Pan Seared Halibut with Sautéed Spring Vegetables Miso Marcona Almond Butter and Blueberry Nuoc Cham recipes

Ingredients

• 3 ounces of fresh blueberries
• 1/8 cup sugar
• pinch of salt
• 1 teaspoon lemon juice
• 1 teaspoon water
• 1/4 cup lemon juice
• 1/4 cup fish sauce
• 1/4 cup dark brown sugar
• 1 clove garlic, microplaned
• 2 1⁄2 tablespoons malt vinegar
• 2 tablespoons Blueberry Preserve
• 1 1/2 cups salted Marcona almonds
• 2 1/2 tablespoons white miso paste
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sambal
• 1/2 tablespoons olive oil
• 1 tablespoon ice water
• ground black pepper
• coarse salt
• 4 5-ounce halibut filets
• 1 small bundle of white asparagus, woody end removed, peeled and sliced into inch long pieces
• 2 cups spring onions (white part and first few inches of green), sliced thin
• 8 ounces Brown Beech mushrooms, separated from base and woody end trimmed

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