Halibut with Creamy Garlic and Herb Sauce
Ingredients
4 (6 ounce) halibut fillets
1 Tablespoon lemon juice
Salt and pepper to taste
2 sprigs cilantro leaves
2 Tablespoons butter
4 green onions, finely chopped
¼ cup red bell pepper, finely chopped
2 garlic cloves, minced
1 Tablespoon crushed red pepper flakes
¼ cup PMV Barrel Select Chardonnay
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
½ cup half and half cream
½ cup grated Parmesan cheese
1 Tablespoon lemon juice
1 Tablespoon all-purpose flour
¼ cup water
Toasted, slivered almonds
Directions
Preheat oven to 350 degrees F. Grease a shallow baking dish.
Rub the halibut fillets with 1 T of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork-about 15-20 minutes.
Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened-about 5 minutes. Pour in the white wine, season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half and half, parmesan cheese, and remaining 1 Tablespoon of lemon juice. Season to taste with salt and pepper. Bring to a boil over medium-high heat then dissolve the flour into the water and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low and simmer unit the sauce has thickened—about 10 minutes. Spoon the sauce over the halibut and serve.
Salmon Stuffed with Crabmeat and Gouda
Ingredients
4 (6 ounce) thick salmon fillets
1 (6 ounce) can lump crab meat, divided
4 slices smoked Gouda cheese
¼ cup butter, melted
2 lemons, juiced—divided
1 (8 ounce) carton sour cream
1 T finely chopped fresh dill
1 (2 ounce) jar capers in brine, drained
Directions
Preheat oven to 350 degrees.
Trim the salmon fillets if necessary to remove thin portions; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place ¼ of lump crabmeat onto each opened fillet, and top with a slice of smoked Gouda; close the fillets. Place each fillet into a single serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, drizzle the lemon butter over all the salmon fillets.
Bake in the preheat oven until the salmon is opaque and flakes—about 30 minutes.
In a bowl mix the juice of the second lemon with sour cream and dill; spoon over each baked fillet and sprinkle with capers.
Meatless Mushroom Tart
Ingredients
1 (17.25 ounce) package frozen puff pastry
3 T butter, melted
2 ½ cups chopped yellow onion
8 cups Portobello mushrooms, coarsely chopped
2 T fresh thyme leaves, finely chopped
1 (8 ounce) package cream cheese at room temperature cut into cubes
Salt and pepper to taste
1 large egg yolk
1 T milk
Directions
Preheat oven to 400 degrees. Lightly grease a baking sheet.
Line a 10 inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hang over the rim of the dish. Bake in reheated oven just long enough to set the pastry—5-10 minutes.
Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes or up to 24 hours.
Meanwhile melt the butter in skillet over medium high heat. Stir in the onions and cook until soft and transparent—about 6 minutes. Stir in the mushrooms and thyme and cook until the mushrooms soften and release their juices—about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season with salt and pepper.
Spoon the mushroom mixture into the pie shell. Arrange pastry strips in a lattice pattern across the filing. Fold and crimp ends of the strips to the pie shell and trim off any excess to make an even edge.
Wisk egg yolk and milk together in a small bow and brush over to of pie. Bake in preheated oven until crust is golden and filling is heated—about 40 minutes. Let cool for about 30 minutes before serving.
