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SEARED HALIBUT WITH CREAMY MUSHROOM TARRAGON SAUCE Prep Time Cook Time STAs PLT SES Th Fr BC Halibut fillets for two, seared, plated and topped with a fine sauce rich with mushrooms and tarragon Recipe can be doubled or further expanded if serving a larger group. Ingredients 2 tbsp + 2 tsp butter (divided) 2 tbsp finely chopped shallot or onion 1/4 Ib. (about 5 to 6 medium) white or brown mushrooms, thinly sliced 1 tbsp all-purpose flour 1 small garlic clove, minced 1/4 tsp dried tarragon, or to taste (see Options) 3/4 cup fish or chicken stock (divided) 2 tbsp half and half (10 per cent) cream or whipping cream Salt and ground white pepper, to taste 4 (140 to 170 gram) halibut fillets 2 tsp olive oil Options: Instead of tarragon, try another type of herb in the sauce, such as dried dill or snipped fresh chives. aisle. Method 1. To make sauce, melt 2 Tbsp butter in a small pot set over medium heat. Add onion and mushrooms and cook until tender, about 5 minutes. Stir in the flour, garlic and tarragon and cook 1 minute more. While stirring, slowly mix in 1/4 cup of the stock. When mixture is thick, slowly mix in remaining stock. Bring sauce to a simmer, and simmer 1 minute. Stir in the cream, season with salt and pepper, cover, remove sauce from the heat and set it aside for now. 2. Pat fish dry with paper towel. Season with salt and pepper. Place 2 tsp butter and oil in non-stick skillet set over medium-high. When butter is melted and no longer foaming, add the halibut and cook 3 to 4 minutes per side, until nicely seared and just cooked through. 3. When fish is almost cooked, set sauce back over the heat and make warm again. When fish is cooked plate, top with the sauce and serve.
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