Ingredients
- 12 small, skinless, boneless fillets of Halibut (2.25lbs)
- Salt, if desired
- Freshly ground pepper
- 1 pint raw (unfrozen) scallops, preferably bay scallops
- 1 egg white
- 1/2 cup heavy cream
- 3 drops Tabasco sauce
- 1 tablespoon butter
- 1/2 cup dry white vermouth
- 1 cup heavy cream
- Juice of half a lemon
- 1 tablespoon finely chopped parsley
Directions
1. Preheat oven to 400 degrees.
2. Arrange the fillets skinned side up on a flat surface. Sprinkle lightly with salt and pepper to taste.
3. Put the scallops into the container of a food processor or blender. Add the egg white and start blending. Gradually pour in the cream. Add salt and pepper to taste and Tabasco. Blend.
4. Spoon an equal portion of the scallop mixture on each fillet. Fold over the ends of the fillet to enclose the mixture.
5. Select a shallow, heatproof baking dish large enough to hold the folded fillets in one layer. Rub it with the tablespoon of butter. Arrange the fillets, seam side down, over the dish. Sprinkle lightly with salt and pepper. Pour the vermouth over all.
6. Place the dish on top of the stove and bring the liquid to the simmer. Cover closely with aluminum foil and place in the oven. Bake 15 minutes.
7. Transfer the fish fillets to a hot serving platter and cover with foil to keep warm. Pour the pan liquid from the fish into a saucepan.
8. Bring the liquid in the saucepan to a boil over high heat and cook down. As the liquid boils add any liquid that accumulates around the fish. Continue cooking down to one-third cup. Add the cream and cook down over high heat about four minutes. There should be about one cup. Line a mixing bowl with a strainer. Add the sauce and scrape to extract all the liquid from any solids in the sauce. Return the sauce to a saucepan and reheat.
9. Add the lemon juice and pour the sauce over the fish. Serve sprinkled with parsley.
This Recipe was taken from this New York Times article.
Ingredients
- 12 small, skinless, boneless fillets of Halibut (2.25lbs)
- Salt, if desired
- Freshly ground pepper
- 1 pint raw (unfrozen) scallops, preferably bay scallops
- 1 egg white
- 1/2 cup heavy cream
- 3 drops Tabasco sauce
- 1 tablespoon butter
- 1/2 cup dry white vermouth
- 1 cup heavy cream
- Juice of half a lemon
- 1 tablespoon finely chopped parsley
Directions
1. Preheat oven to 400 degrees.
2. Arrange the fillets skinned side up on a flat surface. Sprinkle lightly with salt and pepper to taste.
3. Put the scallops into the container of a food processor or blender. Add the egg white and start blending. Gradually pour in the cream. Add salt and pepper to taste and Tabasco. Blend.
4. Spoon an equal portion of the scallop mixture on each fillet. Fold over the ends of the fillet to enclose the mixture.
5. Select a shallow, heatproof baking dish large enough to hold the folded fillets in one layer. Rub it with the tablespoon of butter. Arrange the fillets, seam side down, over the dish. Sprinkle lightly with salt and pepper. Pour the vermouth over all.
6. Place the dish on top of the stove and bring the liquid to the simmer. Cover closely with aluminum foil and place in the oven. Bake 15 minutes.
7. Transfer the fish fillets to a hot serving platter and cover with foil to keep warm. Pour the pan liquid from the fish into a saucepan.
8. Bring the liquid in the saucepan to a boil over high heat and cook down. As the liquid boils add any liquid that accumulates around the fish. Continue cooking down to one-third cup. Add the cream and cook down over high heat about four minutes. There should be about one cup. Line a mixing bowl with a strainer. Add the sauce and scrape to extract all the liquid from any solids in the sauce. Return the sauce to a saucepan and reheat.
9. Add the lemon juice and pour the sauce over the fish. Serve sprinkled with parsley.
This Recipe was taken from this New York Times article.