Halibut with Saint-Paulin and Sorrel Cream
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 1 romaine lettuce
- 4 portions halibut of Atlantic fillet (or cod), 5 oz (150 g) each
- 3 oz (90 g) Canadian Saint-Paulin
- 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
- Juice of 1 lemon
- salt and pepper
- 1 1/2 tbsp (25 mL) whipping cream (35 %)
- 2 oz (60 g) sorrel purée
Preparation
Preheat oven to 350 °F/180 °C.
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 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
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Toast with Tomatoes and Saint-Paulin
- Apple Fans with Canadian Saint-Paulin
- Court Bouillon with Sorrel
- Japanese Style Halibut
- Halibut with olives
- Halibut Fillets with Brie
- Marinated Saint-Paulin Grilled Beef Salad
- Burrito with Saint-Paulin Cheese
- Veal Tenderloin with Ginger and Saint-Paulin
- Grilled Halibut with Mango
Toast with Tomatoes and Saint-Paulin
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