| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour12 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Halibut fillets |
| 6 |
|
Shallots; minced |
| 1 1/2 |
c |
Dry white wine |
| 2 |
|
Cloves garlic; minced |
| 8 |
tb |
Extra virgin olive oil |
| 1 |
|
Sprig fresh thyme |
| 3/4 |
ts |
Tomato paste |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Soy sauce |
|
|
Salt and pepper |
| 2 |
oz |
Butter; softened |
INSTRUCTIONS
In food processor, place half the shallots and puree with 1-ounce of the
wine. Reserve. In small pot place remaining shallots, garlic and 6
tablespoons olive oil. Cook slowly for about 10 minutes. Add remaining
white wine and thyme and reduce by 3/4. Remove thyme sprig. Add tomato
paste, lemon juice, shallot puree, vinegar, soy sauce. Season with salt and
pepper. Slowly add butter, mixing with a whip. In saute pan heat remaining
olive oil. Season halibut with salt and pepper and saute until cooked.
Serve topped with sauce.
Busted and entered for you by: Bill Webster
CHEF DU JOUR DON PINTABONA SHOW #DJ9104
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