Salmon Wrapped Halibut Stuffed with Asparagus
Recipe provided by Steve Vice, Executive Chef
McCormick's Fish House, Denver, Colorado
Serves 4
For the Halibut:
2 halibut filets (7 oz. each)
6 oz. smoked salmon lox, sliced thin
2 spears fresh asparagus
1 c. fish stock (can substitute vegetable stock)
2 oz. Vermouth
Salt and pepper to taste
For the Roasted Carrots:
1 large carrot, peeled and cut into thin round slices
Salt and pepper to taste
Olive oil
For the Spinach:
4 oz. fresh spinach
2 Tbs. olive oil
1 tsp. minced shallots
1 tsp. lemon juice
Salt and pepper to taste
Garnish:
Lemon zest
Chopped chive or oregano
Cut each halibut filet in half lengthwise and insert boning knife to create a small opening or “pocket” the length of the halibut filet. Insert a spear of asparagus in each pocket. Lay out 3 slices of salmon lox on a sheet of plastic wrap. Lay the halibut on top of the salmon lox and wrap the lox around the halibut. Keep chilled in the refrigerator.
In the meantime, toss the carrots in salt, pepper and oil and bake in a 400-degree oven for 15 minutes or until caramelized.
While carrots are cooking, heat stock, vermouth, salt and pepper to a simmer in a large saucepan. Lay the salmon-wrapped halibut into the broth and cook for 10 minutes. Remove halibut and reduce poaching liquid for another few minutes to make a sauce. Add carrot slices to broth.
In a separate pan, heat oil for the spinach until hot and sauté shallots until softened. Add spinach to pan and season with salt and pepper. Cook until spinach turns bright green. Add lemon juice at the very end.
To serve, place sautéed spinach in the center of each plate. Cut salmon-wrapped halibut in half and in half again. Place two pieces of halibut on top of the spinach. Spoon reduced poaching liquid with carrots over fish. Garnish with chopped herbs and lemon zest.
