Halibut with Saint-Paulin and Sorrel Cream

Name: Halibut with Saint-Paulin and Sorrel Cream
Yield: 4 servings
Ingredients: 4 portions halibut fillet (or cod) 5 oz (150 g) each; 1 romaine lettuce; 1 oz (30 g) shallots chopped; 3 tbsp (45 mL) olive oil; 1 cup (250 mL) fish stock; 1 tbsp (15 mL) Noilly-Prat or Vermouth; 1 cup (250 mL) white wine; 3 oz (90 g) Canadian Saint-Paulin cheese; Juice of 1 lemon; Salt and pepper to taste; 1 1/2 tbsp (25 mL) whipping cream 35 %; 2 oz (60 g) sorrel purée

This is the Halibut with Saint-Paulin and Sorrel Cream recipe.

Prep: 15 min
Cooking: 15 min

Yields 4 servings

Ingredients

4 portions halibut fillet (or cod) 5 oz (150 g) each
1 romaine lettuce
1 oz (30 g) shallots chopped
3 tbsp (45 mL) olive oil
1 cup (250 mL) fish stock
1 tbsp (15 mL) Noilly-Prat or Vermouth
1 cup (250 mL) white wine
3 oz (90 g) Canadian Saint-Paulin cheese
Juice of 1 lemon
Salt and pepper to taste
1 1/2 tbsp (25 mL) whipping cream 35 %
2 oz (60 g) sorrel purée

READY FOR REWARDS?

Preparation

Remove large veins from lettuce leaves and plunge in boiling salted water for a few seconds. Cool, then spread out on cloth or absorbent paper.

Place fillets on leaves, cover each portion with a slice of Canadian Saint-Paulin cheese, season with salt and pepper. Wrap fillets separately in lettuce leaves.

In a saucepan (preferably flared) sauté shallots in olive oil. Add wrapped fillets, fish stock, vermouth, white wine and lemon juice. Season with salt and pepper. Bake in oven at 350 °F (180 °C) for 6 to 8 minutes.

Remove fillets and boil cooking liquid down to 1/2 cup (125 mL). Add cream and sorrel purée. Adjust seasoning.

Place a fillet on each plate and pour over sauce. Serve with rice.

Jean Soulard, Executive Chef, Le Château Frontenac