| Ingredients:
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20 8 oz. portions Fresh Halibut Fillets
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12 ozs. Fresh White Mushrooms, quartered
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8 ozs. Fresh Spinach, torn and blanched
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1 C Fresh diced tomatoes
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2 each Shallots, peeled, sliced
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2 C Navy Beans, cooked
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1 C White wine
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4 C Haserot Chicken Broth
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2 C Heavy Cream
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2 T Parsley, chopped
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1 T Thyme, chopped
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2 ozs. Butter
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TT Salt & Pepper
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Instructions:
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Season the halibut with salt, pepper and thyme.
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Pan sear on both sides and remove to oven to finish cooking.
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Remove fillet to holding platter.
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Add mushrooms, shallots and beans to original pan, sauté until soft
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Deglaze with white wine.
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Add broth and cream, reduce slightly.
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Add parsley, Spinach and tomatoes - simmer 2 minutes.
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Finish with butter and adjust seasoning.
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Sauce the service plate and serve the halibut over the sauce.
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YIELD: 20 portions |