| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Fish, Restaurant |
1 |
Servings |
INGREDIENTS
| 4 |
|
Halibut fillets; 8 oz. each |
| 1 |
ts |
White pepper |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1 |
c |
Dry white wine |
| 1 |
ts |
Salt |
| 4 |
tb |
Toasted hazelnuts; chopped |
| 3 |
tb |
Hazelnut liqueur |
| 3/4 |
c |
Whipping cream |
INSTRUCTIONS
Dust the halibut fillets with pepper. In a large skillet on medium-high
heat, melt the butter with the olive oil. When hot, place halibut in pan
and sear, about 3 minutes. Turn the fillets over and braise with white
wine, covered. Cook until wine is reduced to almost a glaze, about 10
minutes. Remove halibut and place on a warm plate.
In skillet, add the hazelnuts and salt. Saute until hazelnuts are quite
toasted. Add the liqueur and reduce to a glaze. Add whipping cream and
reduce to a thickened consistency. Pour over the halibut.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Silverwater Cafe, Port Townsend
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