Pan Seared Halibut
Pan Seared Halibut
Directions
- Heat the truffle oil in a sauté pan. Sauté halibut, cooking it evenly on each side until 95% done. Set the halibut aside and allow it to rest.
- In another sauté pan add the white wine and shallots. Sauté in the wine until wine reduces to almost nothing. Add cream, butter, salt and pepper and bring to a boil.
- In a small bowl combine corn starch and a small amount of water until mix until thick. Add the cream sauce and whip in until it is thick.
- Place the halibut on plate and ladle cream sauce over halibut. When done, garnish with microgreens, serve and enjoy.
Ingredients
- 1 tsp cornstarch
- 1 halibut, fillet(s)
- 1 pinch microgreens
- 1/2 tsp Nature's Best Dairy® Butter
- 2 oz Nature's Best Dairy® Cream, Heavy
- 1/2 oz oil, truffle
- 2 slices Peak Fresh Produce® Lemon(s)
- 1/2 tsp Peak Fresh Produce® Shallot(s)
- 1 pinch salt and pepper
- 1/2 tsp vinegar, white
- 2 oz wine, white