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Halibut Printanier w/ Asparagus & Green Bean Salad
From Brix Restaurant Chef Bernard Gayraud
Serves 4
Ingredients:
Directions:
Brix Restaurant
Bernard Gayraud, Chef
Cheshire, CT 06410
203-272-3584
Ingredients:
- 4 halibut filets (50 oz. each)
- 1 T. flour
- 1 T. canola oil
- 1/3 c. white wine
- 16 asparagus spears
- 8 oz. French beans
- 2 oz. cherry tomatoes
- 1 T. pesto
- 2 T. extra virgin olive oil
Directions:
- In a boiling salted water, cook asparagus then beans according to your degree of tenderness. Set aside.
- Cut the tomatoes in halves. Set them aside.
- In a sauté pan, pour canola oil, set the fire at medium high.
- Season halibut filet with salt and pepper, dredge them in flour; place them in pan and cook them 3 minutes on each side. When cooked, degaze the fish with wine and keep warm.
- Meanwhile, prepare the salad by mining the asparagus, French beans and tomatoes. Whisk the pesto in the olive oil. Drizzle half of the oil mixture into the salad; correct seasoning with salt and pepper.
- Place the salad on the plate, put the halibut on top and drizzles some pesto oil on the fish.
- Serve and enjoy dish with a bottle of crisp and fruity white wine such as viognier or Sancerre.
Brix Restaurant
Bernard Gayraud, Chef
Cheshire, CT 06410
203-272-3584
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