2 cups corn, removed from cob
4 cups spinach, stems removed
1/4 cup shallots, minced
2 tablespoons butter
4 Yukon Gold potatoes, peeled
1 cup heavy cream
4 ounces Boursin cheese
- Using a melon baller, scoop out rounds of potato. You should get about 16 rounds. Simmer in salted water until tender, about 6 minutes. Remove and set aside.
- Heat a pan to medium heat and add butter, Immediately, add shallots and corn. saute a few minutes, season with salt and pepper. Add cream and reduce by half.
- Add the spinach, boursin cheese, and reserved potato pearls. cook until spinach is wilted and potatoes are warmed through. season with salt and pepper.
- serve the creamed corn and spinach underneath the halibut and garnish with fresh greens.