Prosciutto-wrapped Halibut With Saffron Cream and Asparagus Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Halibut
4 four-ounce halibut filets
4 pieces prosciutto, sliced thin
1/4 cup olive oil
Asparagus
1 bunch asparagus, trimmed
Saffron Cream
1 tablespoon olive oil
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1/4 cup white wine
pinch of saffron
2 cups heavy cream
salt to taste
ground black pepper to taste
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Directions: |
Directions:Wrap halibut with prosciutto and reserve. In a sauté pan heat olive oil over medium-high heat. Place halibut in pan and sear for 1 minute on each side. Remove from pan and place in a 350 degree pre-heated oven for 10 minutes or until fish is firm and done.
Fill small sauce pot with water and bring to a boil. Place asparagus in boiling water and blanch for 3 to 5 minutes or until bottom of asparagus is tender. Remove from water and place in a colander to cool.
In a sauté pan heat oil over medium-high heat. Add shallots and garlic, sweat until shallots are translucent and aroma is apparent. Add white wine and saffron and reduce until au sec. Add heavy cream and reduce by half or until sauce coats back of spoon. Adjust seasoning with salt and pepper, if needed.
Place asparagus, about five, on plate. Top with halibut and garnish with sauce |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
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Personal
Notes: In case you were wondering about "au sec".
“au Sec” in the Kitchen:
Like nappe, au sec is used in the classic French culinary tradition (even by English speaking chefs) to reference a specific point in the cooking process. However, in the kitchen, it doesn’t actually mean dry, but rather “almost dry”…because when pans get completely dry they tend to burn things.
Au sec shows up in classic recipes where a liquid is being reduced down to the point where it is almost completely evaporated. Liquids commonly reduced au sec are white or red wine, chicken stock, veal stock, or vinegars. Au sec is an important phase, culinarily speaking, because at this point the liquid doesn’t really add volume or moisture to a dish, but is still present as flavor. You’ll see it in some sauce recipes, and often in risotto recipes, referring to the reduction of the white wine used to deglaze the pan
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