| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
April 1995 |
1 |
servings |
INGREDIENTS
| 6 |
|
Halibut fillets; each about 1 1/2 |
|
|
; inches thick by 2 |
|
|
; incheswide |
|
|
; (7-ounce) |
|
|
Olive oil |
| 3 1/2 |
tb |
Minced fresh ginger |
| 2 |
|
Shallots; minced |
| 1 |
tb |
Minced garlic |
| 1 |
c |
Bottled clam juice |
| 2/3 |
c |
Dry white wine |
| 12 |
lg |
Green or red Swiss chard leaves; thick stems removed |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
Brush fish with oil. Mix ginger, shallots and garlic in heavy small
saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam
juice and wine to remaining ginger mixture in saucepan. Boil mixture until
liquid is reduced to 1/4 cup, about 15 minutes.
Steam Swiss chard until just tender, about 30 seconds. Transfer chard to
strainer and rinse with cold water. Drain.
Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next
to first, overlapping long sides. Place 1 fish fillet crosswise near 1 end
of chard, leaving 2-inch border on short sides of fish. Season fish with
salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in
chard, enclosing completely. Repeat with remaining chard and fish. (Can be
made 8 hours ahead. Cover ginger mixture and fish separately and chill.)
Place steaming rack over boiling water in large Dutch oven. Place fish on
rack. Cover; steam until cooked through, about 8 minutes. Transfer to
plates.
Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture
thickens to sauce consistency, about 5 minutes. Spoon sauce around fish.
Serves 6.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 1744 Calories (kcal); 103g Total Fat; (56% calories from fat);
135g Protein; 40g Carbohydrate; 522mg Cholesterol; 1306mg Sodium Food
Exchanges: 0 Grain(Starch); 18 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 17 1/2
Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”