Ingredients:
- ½ cup dry white wine
- ½ cup of dry vermouth
- 1 cup fish stock
- 1 cup of cream
- 3 tablespoons melted butter
- Sea salt to taste
- Freshly milled black pepper
- 4, 6 oz. halibut fillets, skinless and boneless
- 1 teaspoon chopped dill
- Zest from ½ orange
Preparation:
Time: 30 minutes
Yield: 4 SERVINGS
- MAKE the SAFFRON CREAM.
- Toast the saffron in a hot skillet, off the flame until fragrant. Crumble it into the glass of wine.
- Combine the wine, vermouth and stock in a saucepan. Bring to a boil and reduce by ½. Lower the heat. Add the cream. Simmer until the sauce thickens.
- ROAST the FISH.
- Preheat the oven to 400° F.
- Place the rack in the center of the oven. Line a ½ sheet pan with foil and butter it lightly. Use a pastry brush to butter the fish fillets. Season them with salt and pepper. Bake the halibut for 8 minutes.
- Spoon a bit of sauce on each plate. Place the fish on the plate and spoon more sauce over.
- Garnish with fresh dill and a pinch of orange zest.
