Alaskan Halibut Recipe
tarragon cream risotto, lemon butter, apple slaw [GF]
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Ingredients
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For the Alaskan Halibut
For the Tarragon Cream Risotto
For the Lemon Butter
For the Apple Slaw
Method
Cooking the Alaskan Halibut
- 1
Making the Tarragon Cream Risotto
- 2
Prepare the Risotto
In a saucepan, bring the broth to a simmer. In a separate pot, melt butter over medium heat, add shallots and garlic, and sauté until translucent. Stir in Arborio rice and cook for 2 minutes. Gradually add warm broth, one ladle at a time, stirring constantly until absorbed. Continue this process until rice is al dente. Stir in tarragon, heavy cream, and Parmesan cheese. Adjust seasoning with salt and pepper.
Making the Lemon Butter
- 3
Prepare the Lemon Butter
In a small saucepan, melt the butter over low heat. Stir in lemon juice and zest. Keep warm until ready to serve.
Making the Apple Slaw
- 4
Prepare the Apple Slaw
In a bowl, combine julienned apples, grated carrot, and shredded cabbage. In a separate bowl, whisk together apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss to combine. Let it sit for 10 minutes before serving.