Artichoke Halibut Recipe
Charbroiled halibut topped with a scratch made velouté sauce and sautéed artichoke hearts. Served with grilled broccolini and choice of soup or salad.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Velouté Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until golden brown. Gradually add the stock while continually whisking to avoid lumps. Bring to a simmer and cook for 10 minutes. Stir in the heavy cream, white wine, lemon juice, and chopped parsley. Season with salt and pepper to taste. Keep warm.
Sauté the Artichoke Hearts
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the artichoke hearts and sauté for about 5-7 minutes until they are lightly browned. Season with salt and pepper.
Plate the Dish
On each plate, place a grilled halibut fillet, top with sautéed artichoke hearts, and drizzle the velouté sauce over the top. Serve with grilled broccolini on the side. Optionally, serve with a choice of soup or salad.
