Halibut with Sorrel Sauce
One of the many treats of spring, Sorrel.
- 2 medium tomatoes blanched, peeled, seeded, rough chop
- 3 large shallots sliced
- 1/4 cup butter
- 2 tbsp extra virgin olive oil
- 3 tbsp flour
- 1 cup fish or chicken broth
- 1 cup heavy cream
- 2 cups fresh sorrel washed, stems removed and rough chopped
- Salt and fresh cracked black pepper to taste
- 1 1/2 lbs fresh Halibut fillet
- In a sauté pan over medium heat, melt butter, add shallots, salt and pepper to taste. Watch carefully, you don’t want the shallots to brown.
- When shallots are just starting to get translucent, add the flour and blend in.
- Add broth, bring to a boil and cook for one minute.
- Add the tomatoes, and cream, bring mixture to a boil, cook for one more minute, stirring constantly.
- Remove from heat, pour mixture through a strainer into a sauce pan, add the sorrel, mix in and keep warm.
- Rinse the Halibut fillet under cold water and pat dry.
- Cut the fillet into serving size pieces, approximately four portions, and score the skin two or three times per serving.
- Add the olive oil to a sauté pan and heat.
- When oil is hot add the fish, skin side down.
- Season flesh with salt and fresh cracked black pepper, cook till skin side just gets golden brown.
- Turn once and cook for another 2 to 3 minutes.
- Remove the servings from the pan to a plate and spoon sorrel sauce over the top of the fish.
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