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Receta Halibut With Silverbeet And Ginger Cream Sauce
by Global Cookbook

Halibut With Silverbeet And Ginger Cream Sauce
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Ingredientes

  • 6 x Halibut fillets, each about 1 1/2 inches thick by 2 incheswide (7-oz) Extra virgin olive oil
  • 3 1/2 Tbsp. Chopped fresh ginger
  • 2 x Shallots, chopped
  • 1 Tbsp. Chopped garlic
  • 1 c. Bottled clam juice
  • 2/3 c. Dry white wine
  • 12 lrg Silverbeet leaves, thick stems removed
  • 1 c. Whipping cream

Direcciones

  1. Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan. Rub 1 tsp. ginger mix over each fish fillet. Add in clam juice and wine to remaining ginger mix in saucepan. Boil mix till liquid is reduced to 1/4 c., about 15 min.
  2. Steam Silverbeet till just tender, about 30 seconds. Transfer silverbeet to strainer and rinse with cool water. Drain.
  3. Pat silverbeet dry. Place 1 silverbeet leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near 1 end of silverbeet, leaving 2-inch border on short sides of fish. Season fish with salt and pepper. Fold 2 long sides of silverbeet over fish, then roll up fish in silverbeet, enclosing completely. Repeat with remaining silverbeet and fish. (Can be made 8 hrs ahead. Cover ginger mix and fish separately and chill.)
  4. Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam till cooked through, about 8 min. Transfer to plates.
  5. Meanwhile, add in cream to ginger mix in saucepan. Boil till mix thickens to sauce consistency, about 5 min. Spoon sauce around fish.
  6. Serves 6.