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Halibut with Saint-Paulin and Sorrel Cream https://www.metro.ca/userfiles/image/recipes/fletan-saint-paulin-oseille-4007.jpg PT15M PT20M PT35M
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
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1 romaine lettuce 4 x 5 oz (4 x 150 g) halibut of Atlantic fillet (or cod) 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 cup (250 mL) white wine juice and zest salt and pepper 1/2 Tbsp. (25 mL) whipping cream (35 %)
Halibut with Saint-Paulin and Sorrel Cream

Halibut with Saint-Paulin and Sorrel Cream

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  • Gluten-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    romaine lettuce
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  • 4 x 5 oz
    (4 x 150 g)
    halibut of Atlantic fillet (or cod)
  • 3 oz
    (90 g)
    canadian saint-paulin
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  • 1 oz
    (30 g)
    shallots, chopped
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 1 cup
    (250 mL)
    fish stock
  • 1 cup
    (250 mL)
    white wine

  • juice and zest

  • salt and pepper
  • 1/2 Tbsp.
    (25 mL)
    whipping cream (35 %)
Imprimer ma sélection

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

Source : Dairy Farmers of Canada

Legal Notice

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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