A rich and delectable dish for winter entertaining, this Oceanwise friendly halibut recipe from TASTE Magazine is ideal with our crisp Sauvignon Blanc. Bon Appetit!
Serves 4
4×4 oz (125g) halibut fillets
4 tbsp (60ml) unsalted butter
12 fennel croquettes (make ahead, recipe follows)
1 cup (250ml) Pastis Sauce (make ahead, recipe follows)
salt and freshly ground pepper to taste
Pat fish fillets dry and season on both sides with salt and pepper. Melt butter in heavy-bottomed sauté pan over medium heat. Increase heat to medium-high, add fish and cook 4 minutes on each side or until internal temperatures registers 130F (55C). Fish should be springy to touch. To serve plate some cooked fennel and shallots, add fish on top, surround with Croquettes and spoon Pastis Sauce around plate.
FENNEL CROQUETTES
2 Russet potatoes
2 tbsp (30ml) olive oil
1 tbsp (15ml) butter
1 shallot, finely chopped
1/2 bulp fennel, trimmed and thinly sliced
1 pinch fennel seeds
1 cup (250ml) all purpose flour
2 large eggs, beaten
1 cup (250ml) Pako bread crumbs
2 cups (500ml) vegetable oil, for frying
salt and freshly ground pepper to taste
Cook potatoes, drain and return to pan. Return to burner and shake pan, for 1 minute or until moisture has evaporated. Using a ricer or food mill set over large bowl, process potatoes until smooth. Allow to cool for about 5 minutes. Heat oil and butter in heavy -bottomed pan over medium-low heat and add shallot, fennel and fennel seeds. Cover and cook until soft about 6 to 8 minutes. Pour into blender and process until smooth. Add to potatoes and season well with salt and pepper. Cool to room temperature. Roll into 1 inch balls and lightly roll in flour, then in beaten egg, and finally in Panko bread crumbs. Repeat steps with remaining potato mixture. Heat vegetable oil in heavy-bottomed deep saucepan. Fry croquettes in hot oil about 3 to 4 minutes or until golden. Remove to paper towel-lined plate and set aside.
PASTIS SAUCE WITH VEGETABLES (Makes about 1 cup sauce)
1 tbsp (15ml) unsalted butter
1 tsp (5ml) olive oil
1 shallot, finely sliced
1/2 bulb fennel, trimmed and thinly sliced
2/3 cup (150ml) Township 7 Sauvignon Blanc
1 tbsp (15ml) Pastis
1 cup (250ml) fish or vegetable stock
1/2 cup (125 ml) whipping cream
Heat butter and oil in heavy-bottomed saucepan over medium heat. Reduce heat, add shallot and fennel. Cover and cook until soft. Add white wine and Pastis. Bring to a boil and cook until reduced by half. Add stock and reduce by half before adding cream. Bring back to boil and reduce until thickened slightly. Taste and adjust seasoning if necessary. Strain sauce and reserve vegetables and sauce separately.
