Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce

Name: Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters Calvados (apple brandy); 59 milliliters canola oil for pan-frying; 2 Tbsps capers, rinsed and patted dry; 118 milliliters chicken stock; 59 milliliters all-purpose flour for dredging; 1 Tbsp minced fresh parsley; 2 teaspoons minced fresh thyme; 59 milliliters golden raisins, soaked in hot water to soften; 794 grams halibut fillets; 4 servings Kosher salt and fresh cracked pepper to taste; 4 servings Kosher salt to taste; 59 milliliters pine nuts, lightly toasted; 57 grams thickly sliced Spanish serrano ham (or prosciutto) cut into 1/4-inch dice; 2 shallots, minced; 118 milliliters cold unsalted butter, cut into pieces

Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 45g of protein, 47g of fat, and a total of 719 calories. This recipe serves 4. Head to the store and pick up kosher salt and cracked pepper, pine nuts, golden raisins, and a few other things to make it today. To use up the golden raisins you could follow this main course with the Apple Crumble with Golden Raisins as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat oven to 450 degrees F (230 degrees C).

Equipment you will use

Oven

Heat canola oil in a large, ovenproof skillet over high heat until it begins to smoke. Season halibut to taste with salt and pepper. Dredge in flour, and shake off the excess. Sear the halibut until golden brown on both sides, about 1 minute per side.

Ingredients you will need

Salt And Pepper

Canola Oil

Halibut

All Purpose Flour

Shake

Equipment you will use

Frying Pan

Pour excess oil from skillet, then place into preheated oven, and bake until flakey, 7 to 8 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

Frying Pan

When cooked, remove fish from skillet, and keep warm. Melt 2 tablespoons butter in the pan, stir in shallots, and cook over medium heat until they turn translucent, about 1 minute.

Ingredients you will need

Shallot

Butter

Fish

Equipment you will use

Frying Pan

Add the ham, drained raisins, capers, and pine nuts; continue cooking for another minute.

Ingredients you will need

Pine Nuts

Raisins

Capers

Ham

Pour in Calvados, and cook until reduced by half.

Ingredients you will need

Calvados

Add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.

Ingredients you will need

Stock

Remove the skillet from the heat, and quickly whisk in 1/2 cup butter until dissolved.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Whisk

Whisk in the parsley and thyme; season to taste with salt. To serve, arrange halibut on a warmed serving platter or individual plates, pour the sauce overtop.

Ingredients you will need

Halibut

Parsley

Sauce

Thyme

Salt

Equipment you will use

Whisk

Serve immediately.

Equipment

Oven

Frying Pan

Whisk

Ingredients

Servings:

79milliliters

Calvados (apple brandy)59milliliters

canola oil for pan-frying 2Tbsps

capers, rinsed and patted dry 118milliliters

chicken stock 59milliliters

all-purpose flour for dredging 1Tbsp

minced fresh parsley 2teaspoons

minced fresh thyme 59milliliters

golden raisins, soaked in hot water to soften 794grams

halibut fillets 4servings

Kosher salt and fresh cracked pepper to taste 4servings

Kosher salt to taste 59milliliters

pine nuts, lightly toasted 57grams

thickly sliced Spanish serrano ham (or prosciutto) cut into 1/4-inch dice 2

shallots, minced 118milliliters

cold unsalted butter, cut into pieces

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well 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. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.