June 10, 2014

Pan Seared Halibut with Wine Cream Sauce




INGREDIENTS

Halibut fillet, dry on a paper towel

For wine cream sauce,
4 cloves of garlic, minced
4 tbsp butter
4 tbsp white wine
1 heap tablespoon of plain flour
200 ml cooking cream
Salt to taste


METHOD

Wine Cream Sauce
  1. Fry minced garlic with butter.
  2. Add flour and stir until dissolve.
  3. Whisk in white wine gradually and simmer for 2 to 3 mins.
  4. Pour in cream and bring to a slow simmer.
  5. Cover and set aside.

Halibut
  1. Season halibut fillet with salt and pepper.
  2. Heat up a non-stick pan until its very hot.
  3. Add 1 tbsp of butter and once butter is melted, add halibut fillet to the hot pan.
  4. Seared both sides for a few seconds and pan fry each side for 3 to 4 minutes.
  5. Dish up and serve with white wine garlic cream sauce.

Note
The amount of wine cream sauce can serve on fillet for 4 person.



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