Been practicing my dish for the competition. Since I had never made this recipe when I submitted it, I thought it was about time. The plate consists of Pastis-marinated pan roasted halibut, citrus glazed roasted beets, and crispy potato and creamed fennel napolean with a pomegranate-blood orange reduction. Of course a little horseradish and tarragon oil thrown in for good measure. It came out really nice, but still needs a little work before perfection. i also need to purchase a few new tools- my mandoline gave out on me and I melted my pastry brush on the first trial. The flavors worked well and I am very pleased with the overall dish.
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