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Halibut Pavé And Carrot Curls https://www.metro.ca/userfiles/image/recipes/pave-fletan-carottes-4699.jpg PT25M PT20M PT45M
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.
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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
Halibut Pavé And Carrot Curls

Halibut Pavé And Carrot Curls

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  • Gluten-free
4
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    large carrots, peeled
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  • sufficient quantity, frying oil (peanut)

  • Salt and freshly ground pepper
  • 1 Tbsp.
    (15 mL)
    olive oil
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    SAVE $5.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 4
    shallots, minced
  • 1
    medium leek, thinly sliced

  • to taste, cayenne pepper
  • 454 g
    (1 pound) assorted mushrooms: portobello, chanterelles, oyster mushrooms, cut
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    BELLE GROVE WHOLE WHITE OR CRIMINI MUSHROOMS

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    227 g PRODUCT OF ONTARIO


  • 1 tsp.
    (5 mL)
    dried oregano
  • 1/2 cup
    (125 mL)
    white wine
  • 1/2 cup
    (125 mL)
    vegetable juice
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    1.54 L SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    light sour cream
  • 4x1/2 lb
    (4x200 g)
    skinless halibut paves

  • as a garnish, chive stems
Imprimer ma sélection

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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