Yield: 1 Servings
|4 \N||Halibut fillets; 8 oz. each|
|1 teaspoon||White pepper|
|1 tablespoon||Olive oil|
|1 cup||Dry white wine|
|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