Halibut With Swiss Chard And Ginger Cream Sauce Recipe - Cooking Index
Halibut With Swiss Chard And Ginger Cream Sauce Recipe - Cooking Index
| 6 | Halibut fillets - (7 oz ea) about 1 1/2" | |
| Thick by 2" wide | ||
| Olive oil | ||
| 3 1/2 tablespoons | 52ml | Minced fresh ginger |
| 2 | Shallots - minced | |
| 1 tablespoon | 15ml | Minced garlic |
| 1 cup | 237ml | Bottled clam juice |
| 2/3 cup | 157ml | Dry white wine |
| 12 cups | 480g / 16oz | Red or green Swiss chard leaves - thick stems removed, (large) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Whipping cream |
Brush the fish with oil. Mix ginger, shalots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam Juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water. Drain. Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near one end of chard, leaving 2-inch border on short sides of fish. Season the fish with salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely. Repeat with remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and fish separately and refrigerate.)
Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam fish until cooked through, approximately 8 minutes. Transfer fish to plates.
Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish. Serve immediately.
This recipe yields 6 servings.
Source:
THE FLAVORS OF BON APPETIT VOLUME 3 from the Editors of Bon Appetit (c) 1996 - Conde Nast, Pantheon Books, New York, NY - 224 pages - $25.00 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest
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