| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Fish, Restaurant |
1 |
Servings |
INGREDIENTS
| 4 |
|
Halibut fillets, 8 oz. each |
| 1 |
t |
White pepper |
| 1 |
T |
Olive oil |
| 1 |
T |
Butter |
| 1 |
c |
Dry white wine |
| 1 |
t |
Salt |
| 4 |
T |
Toasted hazelnuts, chopped |
| 3 |
T |
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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