|Roasted Halibut in Parma ham and salvia with parmesan crème sauce
This will be a great meal – and the recipe is meant as a main course.
600 grammes of Sterling White Halibut filet
2 slices of Parma Ham
4 leaves of fresh salvia
Butter for frying
2 spoons of butter
1 nicely chopped shallot
2 deciliters of white wine
2 leaves of fresh salvia
4 deciliters of cream
8 spoons of ground parmesan
2 table spoons of nicely chopped parsley
Salt and white pepper
Cut the filet into four serving pieces
Put a salvia leaf on each piece of fish
Cut each slice of Parma Ham in two, and wrap around each bit of fish
Fry the fish on middle heat in butter until done, the time varies to the size of filet, but if you use a thermometer, it is done by 55 C degrees in the centre.
Let the onion fry in butter until blank, add white wine and and the salvia leaf, reduce to a quarter.
Add the crème and let the sauce cook for about five minutes.
Add the parmesan just before serving
Taste the sauce and add salt and pepper to your own taste.
Sprinkle parsley over
Serve the halibut with the Parmesan sauce on a bed of asparagus beans or sugar peas
Decorate with fresh parsley
Use potatoes or pasta to your liking