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serves four |
| Ingredients: |
| Broth |
| 1/2 medium red onion, sliced |
| 1 shallot, minced |
| 1 small fennel bulb, finely sliced |
| 2 tbsp, paprika |
| 1 cup white wine |
| 1.5 cup vegetable broth |
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| 1 cup flour |
| 4 - 5 oz servings of halibut fillets |
| 20 medium butter clams |
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| 1 bunch parsley (flat leaf, if possible) |
| 2 cup frozen peas |
| 1/4 cup salted butter |
| salt and pepper |
| vegetable oil - for frying |
| Method: |
| 1. Wash and slice fennel bulb and red onion; mince the
shallot. |
| 2. Add a small amount of vegetable oil to a medium sized
saucepan on high heat, add fennel, red onion and shallot. Sauté
until onion is translucent. |
| 3. Add the paprika and stir. |
| 4. Add vegetable broth and wine, stir and bring to a simmer. |
| 5. Trim any skin and portion halibut. |
| 6. Pour flour on to a dinner plate and season with salt and
pepper. |
| 7. Dredge halibut in seasoned flour. |
| 8. In a frying pan, add a small amount vegetable oil, and
raise to high heat. Add fillets, and sear until golden brown (do
not cook through). |
| 9. Add halibut to simmering broth and poach until fully
cooked (4-5 minutes). Remove from broth and set aside in serving
bowls, in a holding temperature oven. |
| 10. Chop parsley and set aside with peas. |
| 11. Add butter and clams to the broth. |
| 12. When the clams start to open, add in the peas and the
parsley and simmer until all the clams are open. (discard any
clams that haven't opened after approximately five minutes of
cooking) |
| 13. Ladle hot broth and clams over halibut and serve. |
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