| Cuisine: French | Type: Main Course | Serves: |
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Source:
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Recipe by Richard Reddington and Chris Blanchard Food & Wine.com |
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Comments:
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Serving Suggestions:
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Ingredients:
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5 tbs. unsalted butter 4 scallions, thinly sliced 1 pound asparagus, spears sliced 1/2 inch thick, tips reserved separately 1 cup water 1 cup packed baby spinach leaves Salt and freshly ground pepper 8 thin slices of prosciutto 4 skinless halibut fillets (about 5 oz. each) 8 small sage leaves, halved lengthwise 1 tbs. extra-virgin olive oil |
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Instructions:
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1. Preheat the oven to 450°. In a skillet, melt 4 tablespoons of the butter. Add the scallions and cook over low heat until softened, about 3 minutes. Add the asparagus spears and the water and cook until tender and the water is reduced to 1/4 cup, about 5 minutes. Add the spinach and cook just until wilted, about 2 minutes. Puree the mixture in a blender until smooth; season with salt and pepper. Transfer the sauce to a small saucepan and keep warm. 2. Arrange the prosciutto slices in pairs, overlapping them slightly. Place a halibut fillet in the center of the prosciutto and top each fillet with 2 sage leaves. Season with salt and pepper and wrap the prosciutto around the fish. 3. In a large ovenproof skillet, melt the remaining 1 tablespoon of butter in the olive oil. Add the halibut and cook over high heat until browned on the bottom, about 3 minutes. Carefully flip the fish and add the asparagus tips to the skillet. Transfer to the oven and roast the prosciutto-wrapped halibut for 5 minutes. 4. Spoon the asparagus-spinach puree onto plates. Arrange the prosciutto-wrapped halibut and asparagus tips alongside and serve immediately. |
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2010-03-03