Halibut Pavé And Carrot Curls

Halibut Pavé And Carrot Curls
  • 4 servings
  • 0:25 Preparation
  • 0:20 Cooking
  • 0:45 Total Time

Ingredients

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  • 4

    large carrots, peeled

  • sufficient quantity, frying oil (peanut)

  • Salt and freshly ground pepper

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 4

    shallots, minced

  • 1

    medium leek, thinly sliced

  • to taste, cayenne pepper

  • 454 g

    (1 pound) assorted mushrooms: portobello, chanterelles, oyster mushrooms, cut

  • 1 tsp.
    (5 mL)

    dried oregano

  • 1/2 cup
    (125 mL)

    white wine

  • 1/2 cup
    (125 mL)

    vegetable juice

  • 1/2 cup
    (125 mL)

    light sour cream

  • 4x1/2 lb
    (4x200 g)

    skinless halibut paves

  • as a garnish, chive stems

Preparation

Heat the fryer. Slice the carrots lengthwise on a mandoline. Dry the carrots and fry until the carrots curl up. Place on paper towels to absorb the excess fat. Season.

In a large sauté pan, heat the oil. Add the shallots, leek and cayenne pepper and sweat. Add the mushrooms and oregano, and brown. When half-cooked, add the wine, vegetable juice and sour cream. Raise the heat to medium-high. Mix, then reduce for 5 minutes, or until the liquid is reduced by half.

In the meantime, in a non-stick pan, brown the halibut pavés in 15 mL (1 Tbsp.) butter. Once nicely browned, transfer the fish on top of the mushroom mixture. Cover and finish cooking over medium heat for 3 to 5 minutes, or until the halibut is cooked.

To serve, make a bed of mushrooms in the centre of each plate. Top with a halibut pavé and garnish with some crispy fried carrots and a few chive stems.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007