F.v. Ivy Rose Halibut En Croute Recipe

Name: Forgiones F.V. Ivy Rose Halibut En Croute Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces halibut fillets; 1 sheet puff pastry sheets; 1 piece egg yolk; 1 cup heavy cream; 1 cup canned artichoke hearts, drained and chopped; 4 oz cream cheese, softened; 1 tsp garlic, minced; 2 tbs fresh parsley, chopped; 1 tsp lemon juice; 1 tsp salt; 0.5 tsp black pepper; 0.5 cup hazelnuts, toasted and chopped; 2 tbs butter; 0.5 cup white wine; 1 cup chicken stock; 0.5 cup heavy cream; to taste salt; to taste black pepper

Inspired by Forgione

Time1h

Serves2

Artichoke, Sauce Proposal, Hazelnuts

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Ingredients

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Halibut and Pastry

2 pieces halibut fillets

1 sheet puff pastry sheets

1 piece egg yolk

1 cup Heavy cream

Artichoke Filling

1 cup canned artichoke hearts, drained and chopped

4 oz cream cheese, softened

1 tsp Garlic, minced

2 tbs Fresh parsley, chopped

1 tsp ReaLemon lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper

Hazelnut Sauce

1/2 cup hazelnuts, toasted and chopped

2 tbs Butter

1/2 cup White wine

1 cup chicken stock

1/2 cup Heavy cream

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Prepare the Artichoke Filling

In a bowl, mix the chopped artichoke hearts, cream cheese, minced garlic, chopped parsley, lemon juice, salt, and black pepper until well combined.

Prepare the Halibut

Preheat your oven to 400°F (200°C). Place the halibut fillets on a baking sheet and season with salt and pepper. Spread the artichoke filling evenly over the top of the fillets.

Wrap the Halibut

Roll out the puff pastry sheet on a lightly floured surface. Cut it into two rectangles large enough to wrap around the halibut fillets. Place each filled halibut on one half of the pastry and fold the other half over. Seal the edges with a fork. Brush the top with egg yolk.

Cooking

Bake the Halibut

Bake the wrapped halibut in the preheated oven for 20-25 minutes or until the pastry is golden brown and crispy.

Prepare the Hazelnut Sauce

In a saucepan, melt the butter over medium heat. Add the chopped hazelnuts and cook for 1-2 minutes. Pour in the white wine and let it simmer until reduced by half. Add the chicken stock and heavy cream, cooking until the sauce thickens. Season with salt and pepper to taste.

Serving

Plate and Serve

Remove the halibut en croute from the oven and let it rest for a few minutes. Slice and serve drizzled with the hazelnut sauce.