| Halibut in Sorrel Sauce |
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No dish reminds me of a Parisian bistro as much as poached fish in cream sauce. Although French techniques are often thought of as heavy and time consuming, this recipe is neither. After some experimentation, I found that just a little cream goes a long way. Make sure to use real cream (heavy or whipping). Light cream or Half & Half might curdle when mixed with the wine. Sides: Wild rice and sautéed asparagus are my favorites. Wine: Chenin Blanc or some other dry white Tips: If you can't find sorrel, baby spinach makes a good substitute. This sauce does not only go well with halibut, but also cod, trout, flounder, haddock, sole and almost any other fish. |
| Serves 4 |
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| Ingredients | Directions |
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1/3 cup dry white wine 1/3 cup water parchment paper 4 halibut fillets (6 oz each) 1/2 tsp salt 1/8 tsp pepper 1 Tbsp butter |
Preheat the oven to 400F. Bring wine and water to a boil in a large oven-proof skillet that can hold fish fillets in one layer. Turn down the heat so that liquid barely simmers. Cut a piece of parchment paper into a circle the size of the skillet. Butter one side of parchment paper and set aside. Season fish fillets with salt and pepper. Place fish in the skillet and dot with butter. Cover the fish with parchment paper, and tuck the edged of paper into the pan so that they touch the liquid and seal the fish. Bake in the middle of the oven for 10 minutes per inch of thickness. The fish is done when you can separate the flakes with a fork, but just a touch of translucency remains in the middle. Remove the fish to a plate and cover to keep warm. |
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2 tsp softened butter 2 tsp flour 1/4 cup heavy cream 1/3 cup chopped sorrel |
Set the skillet with poaching liquid on the stove top over high heat, and reduce by half (about 5 minutes). Mash flour and butter together into a smooth paste. After the liquid has reduced, turn the heat down to low and whisk the butter paste into it until smooth. Turn up the heat and bring to a boil, stirring until the sauce thickens, 1-2 minutes. Stir in the cream, bring to a boil stirring constantly. Season to taste with salt and pepper. Take off heat, and stir in sorrel. Pour the sauce over halibut and serve. |