SMOKY HALIBUT STEAKS WITH ARTICHOKES and WALNUTS
This is a restaurant standard because it’s both elegant and endlessly flexible. You can use either halibut steaks or fillets here. Also, Madeira or Port can be substituted for the Marsala, and white wine vinegar can be substituted for the golden balsamic vinegar. For a real bistro touch, serve with buttered wide noodles or garlic mashed potatoes.
|5||Tbsp||Apres Vin Chardonnay Fume Oil, divided|
|3||Tbsp||Shallots, peeled &|
|14||oz||Artichokes, drained &|
|1||Tbsp||Golden balsamic vinegar|
|0,25||tsp||Pepper, freshly ground|
- In a large saucepan, warm 3 Tbsp of the Chardonnay Fume oil over medium-low heat.
- Add the shallots and cook for 5 minutes until soft and translucent.
- Add the thyme to the shallots and cook for 3 minutes.
- Increase the heat to medium and add the walnuts, stirring well to combine. Cook, stirring occasionally, for 5 minutes.
- Add the artichokes, Marsala, chicken stock and golden balsamic vinegar to the saucepan. Heat the mixture to boiling. Immediately reduce heat to medium-low and simmer, uncovered, for 5 minutes to reduce the sauce by half.
- Taste and season the sauce with salt and pepper.
- Remove the sauce from the heat and set aside.
- Heat the remaining 2 Tbsp of the Chardonnay Fume oil in a large non-stick frying pan over medium- high heat until a drop of water flicked into the pan sizzles on contact.
- Add the halibut pieces and cook, uncovered and without moving the fish, for 5 minutes.
- Reduce the heat to medium and flip the halibut pieces over. Cook until the flesh flakes, 3-5 minutes more.
- Arrange the halibut pieces on a serving plate and spoon the artichokes and walnuts over them. Pour the remaining pan sauce over the dish and serve immediately.
Preparation time45 minutes
Degree of difficultyNormal
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