Halibut with hazelnut creme (wash)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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 |
Directions
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