Braised Halibut Served in Casserole with Peas a la Francaise

Name: Braised Halibut Served in Casserole with Peas a la Francaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams bacon lardoons, cut into 3/4-by-1/4-inch pieces; 473 milliliters homemade or store-bought low-sodium chicken stock or Fish Fumet; 4 small sprigs fresh mint, chopped; 680 grams halibut fillets each); 237 milliliters shredded iceberg lettuce; 12 pearl onions, peeled; 1 kilograms fresh English peas, about 2 cups shelled; 4 servings Fine sea salt; 5 Tbsps unsalted butter, plus more for baking dishes; 4 servings Freshly ground white pepper

You can never have too many main course recipes, so give Braised Halibut Served in Casserole with Peas a la Francaise a try. Watching your figure? This gluten free and primal recipe has 833 calories, 79g of protein, and 31g of fat per serving. This recipe serves 4. This recipe covers 61% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have bacon lardoons, sea salt, mint, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Season halibut fillets with salt and pepper and place one in each of the 4 Dutch-ovens.

Ingredients you will need

Halibut Fillets

Salt And Pepper

Equipment you will use

Oven

Add onions, peas, and lettuce around fillets; top each with 1 tablespoon butter and season with salt and pepper. Divide chicken stock evenly between dishes, cover, and place over high heat until liquid comes to a boil. Immediately reduce heat to medium and continue cooking until a metal skewer inserted inside the fish for 5 seconds feels warm when touched, about 5 minutes.

Ingredients you will need

Salt And Pepper

Chicken Stock

Lettuce

Butter

Onion

Fish

Peas

Equipment you will use

Metal Skewers

Equipment

Oven

Metal Skewers

Ingredients

Servings:

113grams

bacon lardoons, cut into 3/4-by-1/4-inch pieces 473milliliters

homemade or store-bought low-sodium chicken stock or Fish Fumet 4small sprigs

fresh mint, chopped 680grams

halibut fillets each)237milliliters

shredded iceberg lettuce 12

pearl onions, peeled 1kilograms

fresh English peas, about 2 cups shelled 4servings

Fine sea salt 5Tbsps

unsalted butter, plus more for baking dishes 4servings

Freshly ground white pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is FitVine Wine Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.