HUNGRY GERALD

Halibut is expensive, rightfully so, as it is a culinary star. However, for some obscure reason, BSK has had problems cooking the fish. It has never come out right. Problem was solved last night resulting in flaky, lush halibut. BSK cut a thick filet into chunks and cooked them in Greek Avgolemono and rice soup. (The soup is composed of broth, lemon juice and egg yolks). BSK added an over- exuberant amount of rice so the dish was more of a congee than the intended soup, Nevertheless, with a splash of olive oil and hot sauce, it was a delight and the yummy chunks of halibut were praiseworthy.