Halibut with hazelnut creme (wash)

Yield: 1 Servings

Measure Ingredient
4 \N Halibut fillets; 8 oz. each
1 teaspoon White pepper
1 tablespoon Olive oil
1 tablespoon Butter
1 cup Dry white wine
1 teaspoon Salt
4 tablespoons Toasted hazelnuts; chopped
3 tablespoons Hazelnut liqueur
¾ cup Whipping cream

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@...> Recipe by: Silverwater Cafe, Port Townsend

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