Prosciutto Wrapped Halibut Fillet

Prosciutto Wrapped Halibut Fillet
Spinach & Belgian Endive Salad, Red Pepper Coulis

Ingredients:
4- 5 oz halibut fillets
4 slices prosciutto, thin
3 bunches spinach, washed
6 leaves belgian endive, julienne
6 cloves garlic, sliced
4 soup plates
3 shallots, sliced thin
1/2 liter fish stock
fresh basil, chopped & sprigs
sea salt, fine & coarse to taste
cracked black peppercorn, to taste
2 red peppers, diced

Method:
Halibut Fillet:
Season the halibut fillet with cracked black peppercorn & a pinch of sea salt .Wrap the prosciutto around the halibut. In a hot pan over medium heat, sear one side of the halibut until golden brown. Turn the halibut over and cook in the oven for approx. 3-4 minutes. At 375*F. Set aside and keep warm.

Red Pepper Coulis:
Over medium heat in warm pan sauté shallots, 2 cloves of garlic until transparent, add the red pepper and continue to sweat. Add the fish stock. (Vegetable stock is a good substitute). Bring to simmer and season to taste. Once the red pepper is soft strain. Keep both the red pepper & stock separate. Puree the red pepper (make sure to use some of the stock to thin the coulis) Add fresh basil. Keep warm. Allow 25 minutes to finish the coulis.

Salad:
Wash spinach and dry access water. Mix spinach & belgian endive in a bowl. Divide into 4 portions. Spinach greens on the soup plate first followed by the halibut on top of the spinach. Drizzle red pepper coulis over top. Garnish with basil sprigs. Serves four.

Timothy May-Executive Chef
Modern Natural Cuisine

Comments

[mmmm prosciutto!]

http://www.youtube.com/watch?v=EWd-IsOxoqk