| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Caprial2 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 3 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 1 |
c |
White wine |
| 1 1/2 |
c |
Fish stock |
| 1/2 |
c |
Toasted ground almonds |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Chopped thyme |
|
|
Salt and pepper to taste |
| 1 |
tb |
Unsalted butter |
| 4 |
|
Halibut filets; (six ounce) |
| 1/3 |
c |
Dry white wine |
|
|
Salt and pepper to taste |
INSTRUCTIONS
ALMOND SAUCE
POACHED HALIBUT
For the almond sauce, in a medium size saute pan heat olive oil until very
hot. Add garlic and shallots and saute until you can smell the aroma about
1 minute. Add wine and over high heat reduce until about 1/4 cup of liquid
remains about 3 minutes. Add fish stock and again reduce until stock is
reduced to about 1 cup another 3 to 4 minutes. Once the liquid is reduced
add nuts, lemon juice, and thyme and mix well. Season with salt and pepper
and keep warm.
For the fish, butter the sheet pan then lay the filets on top. Drizzle with
white wine and season with salt and pepper. Place in a350 degree oven and
bake 8 to 10 minutes or just until the halibut is just cooked and serve
hot. Through. Remove from the oven and place the halibut in a soup plate.
Distribute the sauce over the filets and serve hot.
Converted by MC_Buster.
Per serving: 146 Calories (kcal); 7g Total Fat; (78% calories from fat); 1g
Protein; 4g Carbohydrate; 14mg Cholesterol; 94mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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