Halibut with Sorrel Sauce
One of the many treats of spring, Sorrel.
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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