Baked Halibut with White Sauce
Doug Roese / Lakewinds Natural Foods
A little rich and decadent… have a nice big salad on the side and some sorbet and berries for dessert.
yield: 4-6 servings
Ingredients:
4-6 8-oz. halibut fillets
1 tablespoons butter
juice of lemon
salt and white pepper
minced parsley
Sauce:
1 1/2 teaspoons butter
1 oz. chopped shallots
1 cup chardonnay
1 tablespoon minced parsley
zest of 1/2 lemon
1/2 teaspoon white pepper corns (or just use black)
1 1/2 cups heavy organic cream
1/4 teaspoon salt
Instructions:
preheat oven to 400°F
1. Wash fillets and dry. Remove skin if desired. Brush a non-stick baking pan with butter, and sprinkle with salt and pepper. Place fillets on top, and brush with butter, sprinkle with lemon juice, salt, pepper, and a little chopped parsley. When sauce is finished, place fish in oven for 15-20 minutes until center of thickest fillet is 140°F.
2. Sauce: melt butter, and sauté the parsley, lemon zest, slightly crushed pepper corns and shallots for about 7 minutes till shallots are soft.
3. Add the wine, stir loose anything on bottom of pan and simmer 10 minutes.
4. Strain into a bowl, and rinse out pan (to remove any pepper), and pour strained liquid back into saucepan. Turn up and boil till reduced by half.
5. Add cream, and boil until reduce to 1 1/4 cups.
6. Off heat, stir in salt. You can also whisk in a little Pastureland or other high quality butter if you like (about 1 teaspoon).