Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Halibut Fillet with Red Wine Shallot, Lobster and Vegetables
- Ingredients
- 250 grams shallots
- 400 milliliters Red wine
- 600 grams large potatoes
- salt
- 200 milliliters lobster stock
- 400 milliliters Whipped cream
- freshly ground peppers
- 50 grams cold butter
- 1 stalk Leeks
- 4 Tbsps butter
- 4 pcs Halibut fillet (each 200 grams)
- 2 Tbsps scallions
For the red wine shallots, peel the shallots and cut into rings. Pour red wine in a pot, bring to a boil and allow wine to gently simmer. Peel, rinse and cut potatoes out with a melon baller into beautiful balls. Cook in salted boiling water for 15-20 minutes. Drain and allow to evaporate. For the sauce, reduce lobster stock with cream to about 1/3. Season with salt and pepper and stir in the butter in small pieces with a whisk.
Rinse, trim and cut the white and light green parts of the leek into rings. Braise leeks in 2 tablespoons of butter for about 5 minutes. Season fish fillets with salt and pepper and slowly fry in 2 tablespoons hot butter on each side for about 3 minutes. Warm potatoes in remaining butter, sauté and season with salt and pepper. Finish fish pieces each with a little red wine shallots. To serve, spread some sauce on each warm plate, add the fish, the leeks and potatoes. Serve sprinkled with some chives.
(Percentage of daily recommendation)
| Calorie | 880 cal. | (42 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |