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Prosciutto Wrapped Halibut With A Caper And
Tomato Butter
4
Halibut fillets; (6−ounce)
Salt
Freshly ground black pepper
4
8
2
1
Teaspoon Dijon mustard
Thin slices prosciutto ham
Large Idaho potatoes; peeled and passed through the turning mandoline, soaking in cool water
Tablespoon Chopped chives
Preheat the oven to 400 degrees F.
Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over
each fillet, covering completely. Wrap each fillet with 2 pieces of the
proscuitto ham. Drain the potatoes. Season with salt and pepper. Divide the
potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes,
tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the
process until all of the fillets are crusted. In a large, oven−proof saute
pan, heat the oil. When the oil is hot, carefully lay the fillets in the hot
oil. Pan−fry for 3 to 4 minutes on the first side, or until the crust is
golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6
minutes. Remove from the oven.
To serve, spoon the sauce in the center of each plate. Place the crusted
fillets in the center of the sauce. Garnish with chives. Serve immediately.
Yield: 4 servings
Prosciutto Wrapped Halibut With A Caper And Tomato Butter
496
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