Halibut with Saint-Paulin and Sorrel Cream
This is the Halibut with Saint-Paulin and Sorrel Cream recipe.
- Prep: 15 min
- Cooking: 15 min
Ingredients
- 4 portions halibut fillet (or cod) 5 oz (150 g) each
- 1 romaine lettuce
- 1 oz (30 g) shallots chopped
- 3 tbsp (45 mL) olive oil
- 1 cup (250 mL) fish stock
- 1 tbsp (15 mL) Noilly-Prat or Vermouth
- 1 cup (250 mL) white wine
- 3 oz (90 g) Canadian Saint-Paulin cheese
- Juice of 1 lemon
- Salt and pepper to taste
- 1 1/2 tbsp (25 mL) whipping cream 35 %
- 2 oz (60 g) sorrel purée
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Preparation
Remove large veins from lettuce leaves and plunge in boiling salted water for a few seconds. Cool, then spread out on cloth or absorbent paper.
Place fillets on leaves, cover each portion with a slice of Canadian Saint-Paulin cheese, season with salt and pepper. Wrap fillets separately in lettuce leaves.
In a saucepan (preferably flared) sauté shallots in olive oil. Add wrapped fillets, fish stock, vermouth, white wine and lemon juice. Season with salt and pepper. Bake in oven at 350 °F (180 °C) for 6 to 8 minutes.
Remove fillets and boil cooking liquid down to 1/2 cup (125 mL). Add cream and sorrel purée. Adjust seasoning.
Place a fillet on each plate and pour over sauce. Serve with rice.
Jean Soulard, Executive Chef, Le Château Frontenac
Tips
Nutritional information
Per serving| Energy: | 384 Calories |
| Protein: | 35 g |
| Carbohydrate: | 3 g |
| Fat: | 20 g |
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 109 mg |
