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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Pan Roasted Halibut with Walla Walla Onions and Pea Sauce
Serves four
4 6-ounce halibut fillets
4 large or 8 small Walla Walla salad onions
2 shallots finely chopped
6 ounces chicken stock
6 ounces shelled English peas
2 Tbsp butter
2 tsp olive oil
2 tsp extra-virgin olive oil or truffle oil
salt and pepper
Pre-heat oven to 400 degrees.
In a medium saucepan, cook shallots in 1 Tbsp butter until translucent. Add
chicken stock and bring to a boil. Add English peas and cook just until
tender, approximately 4 minutes. Puree in blender. Season with salt and
pepper. If not using immediately, cool in an ice bath.
Clean onions and cut into half or quarters, depending upon size. Melt 1
Tbsp butter in saut pan and add onions, seasoning with salt and pepper.
Place in hot oven and cook till lightly browned and tender, about 8
minutes, turning once or twice.
Season halibut with salt and pepper. Heat olive oil in large saut pan till
almost smoking and add fish. Cook 3-4 minutes per side depending upon
thickness.
Arrange onions equally in center of 4 large shallow bowls. Place one piece
of halibut on top of onions in each bowl. Bring pea sauce back to almost
boiling and spoon a scant 1/4 cup around each piece of fish. Drizzle a
little extra-virgin olive oil or truffle oil through the pea sauce and
serve.
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