| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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foodnetwork |
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Attributes:
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Comments:
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Can use any mild flaky white fish. Grouper or monkfish should work well when halibut is out of season. |
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Serving Suggestions:
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Ingredients:
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Fish: 4 (6 oz) halibut filets Salt Freshly ground black pepper 4 tbs. Dijon mustard (to taste) 8 thin slices prosciutto ham 2 large Idaho potatoes, peeled and passed through a turning mandoline to form long spaghetti-like strands, soaking in water Vegetable oil 1 tbs. chopped chives Caper & Tomato Butter Sauce: 1/4 cup minced shallots 1 cup white wine Salt Cayenne pepper 1/4 cup heavy cream 1-1/2 sticks cold butter, in pieces 1/4 tsp. hot sauce 1/2 tsp. Worcestershire sauce 2 tbs. chopped shallots 1/4 cup capers 1/2 cup small diced tomatoes |
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Instructions:
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Preheat the oven to 400 °F. Season the fish fillets with salt and pepper. Rub 1 tbs of the mustard over each fillet, covering it completely (can use more to taste, the mustard will become very mild during cooking). Wrap each fillet with 2 pieces of the proscuitto ham. Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the fillets are crusted in a potato nest. In a large, oven proof saute pan, heat a little vegetable oil. When the oil is hot, carefully lay the fillets in the hot oil (do not crowd, use two pans if necessary.) Pan-fry for 3 to 4 minutes on the first side, or until the potato crust is golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To serve, spoon the sauce in the center of each plate. Place the crusted fillets in the center of the sauce. Garnish with chives. Serve immediately. To make the sauce: In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place bak in the cleaned saucepan and add the shallots, capers and tomatoes. Stir well and keep warm while the fish cooks. |
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Related recipes:
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None |
2001-03-10