Halibut Fillets with Triple-Crème

This is the Halibut Fillets with Triple-Crème recipe.

  • Prep: 20 min
  • Cooking: 10 min - 15 min
Yields 4 servings
DFC

Ingredients

  • 4 fillets (4 oz / 120 g each) halibut or cod or Trout
  • 1 tbsp (30 mL) butter
  • 1/4 cup (60 mL) olive oil
  • 1/2 cup (125 mL) 35 % cream
  • 3 oz (90 g) Canadian Triple-Crème or Canadian Brie or Canadian Camembert cheese
  • 1/2 cup (125 mL) white Martini or other white vermouth
  • 1 tbsp (15 mL) fresh chives or Tarragon
  • 3 oz (90 g) fresh green beans
  • Salt and freshly ground pepper

Preparation

In a frying pan, cook fish* in butter and oil 6 to 10 minutes. Season with salt and pepper and set aside.

In the same pan, pour vermouth and reduce by half. Add cream and reduce again. Add fresh chives and Canadian Triple-Crème cheese. Whisk to blend, then season.

Place fillets on a bed of al dente cooked green beans. Cover with sauce and serve.

Jean Soulard, Executive Chef, Le Château Frontenac

Tips

* Fish fillet need about 6 minutes per 1/2 inch (1 cm) of thickness and fish steaks about 10 minutes per 1 inch (2.5 cm) of thickness.

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