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Categories:
shallot white wine vinegar white wine whipping cream vegetable oil mushrooms zucchini butter tomatoes fresh spinach
Viewed: 8 - Published at: 6 years agoIngredients
- 14 cup shallot, finely chopped
- 14 cup white wine vinegar
- 14 cup dry white wine
- 12 cup whipping cream
- 3 tablespoons vegetable oil
- 2 cups mushrooms, chopped
- 2 medium zucchini, trimmed, cut into matchstick-size strips
- 32 ounces halibut fillets (about 1 inch thick)
- 12 cup butter, chilled and cut into pieces
- 2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
- 2 tablespoons fresh spinach, chopped
Method
- For Sauce:.
- Combine shallots and vinegar in heavy small saucepan.
- Boil until most of liquid evaporates, about 4 minutes.
- Add wine; boil until most of liquid evaporates, about 3 minutes.
- Whisk in cream.
- Set sauce aside.
- For Halibut:.
- Preheat oven to 400F Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add mushrooms and a dash of pepper.
- Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes.
- Add zucchini and saute 2 minutes.
- Season to taste with salt and pepper.
- Meanwhile, lightly oil baking sheet.
- Place halibut on sheet and brush with remaining 1 tablespoon oil.
- Bake until fish is opaque in center, about 10 minutes.
- Bring sauce to simmer.
- Reduce heat; add butter and whisk just until melted.
- Remove from heat.
- Mix in tomatoes and sorrel.
- Season with salt and pepper.
- Spoon Garlic Mashed Potatoes onto center of 4 plates.
- Place halibut atop potatoes.
- Arrange mushroom mixture around potatoes.
- Spoon sauce over fish and serve.
