We made this the other nite--you can substitute sea bass or lemon sole for the halibut and anisette for the pernod at a fraction of the cost. Serve with vegis and rice pilaf or herbed polenta.
5 Tbls butter
1 cup Veloute sauce (recipe follows)
8 ozs button mushrooms chopped
1 tomato chopped
pinch of garlic salt
3 Tbls Pernod
1/6 cup white wine
freshly ground black pepper
2 6-8oz halibut fillets
Prepare a basic veloute sauce
In another pan melt 1 Tbls butter and saute mushrooms and tomatoes until softened. Add a pinch of garlic salt.
Marry the two sauces, adding the mushroom and tomatoes to the veloute and blend well. Add Pernod; cook down a bit. Add the white wine and pepper and keep warm
For the sea bass:
Preheat oven to 350.
Melt 4 Tbls butter in a skillet. Over med high heat sear the fish for 3-4 min per side, or more depending on thickness. Bake for 1-2 min depending on thickness. Makes a nice crust.
Serve sauce over fish.
Veloute Sauce:
This is a "mother" sauce for this dish. Adapted from Julia Childs "The Way to Cook".
3 Tbls butter
2 Tbls flour
3/4 cup heavy cream
1/3 cup chicken broth
Salt and white pepper to taste
Cook butter and flour together for 2 min, stirring so mixture does not brown. Remove from heat.
Heat chicken broth and add hot broth & cream to butter/flour mixture, stirring often with a wire whisk to smooth consistency--add salt and pepper to taste and simmer 3 min.
5 Tbls butter
1 cup Veloute sauce (recipe follows)
8 ozs button mushrooms chopped
1 tomato chopped
pinch of garlic salt
3 Tbls Pernod
1/6 cup white wine
freshly ground black pepper
2 6-8oz halibut fillets
Prepare a basic veloute sauce
In another pan melt 1 Tbls butter and saute mushrooms and tomatoes until softened. Add a pinch of garlic salt.
Marry the two sauces, adding the mushroom and tomatoes to the veloute and blend well. Add Pernod; cook down a bit. Add the white wine and pepper and keep warm
For the sea bass:
Preheat oven to 350.
Melt 4 Tbls butter in a skillet. Over med high heat sear the fish for 3-4 min per side, or more depending on thickness. Bake for 1-2 min depending on thickness. Makes a nice crust.
Serve sauce over fish.
Veloute Sauce:
This is a "mother" sauce for this dish. Adapted from Julia Childs "The Way to Cook".
3 Tbls butter
2 Tbls flour
3/4 cup heavy cream
1/3 cup chicken broth
Salt and white pepper to taste
Cook butter and flour together for 2 min, stirring so mixture does not brown. Remove from heat.
Heat chicken broth and add hot broth & cream to butter/flour mixture, stirring often with a wire whisk to smooth consistency--add salt and pepper to taste and simmer 3 min.
"He who sups with the devil should have a. long spoon".
