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Halibut with tarragon butter & Vegetables


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Butter:
12 sprigs of tarragon, blanched and shocked and leaves removed from stems
1/4 pound butter
1 tablespoon lemon zest
2 teaspoons lemon juice
1 teaspoon salt
Vegetables:
1 large leek, julienned
1 large carrot, julienned
1 stalk celery, julienned
1 small red or yellow bell pepper, julienned
1 tablespoon vegetable oil
Fish:
four 5 to 6 ounce halibut fillets
salt and pepper
julienned vegetables
tarragon butter
4 1/2 sheets parchment paper


Preheat oven to 375 degrees. Make tarragon butter: Combine ingredients in a food processor. Puree. Adjust seasoning. Set aside.


Prepare vegetables: Sauté vegetables over medium heat in the oil until slightly limp but still crunchy. Season with salt and pepper.


Final Preparation: Divide the vegetables in four portions. Place each on one side of parchment. Place a piece of fish on top of the vegetables, season with salt and pepper. Place a dollop of tarragon butter on top of each piece of fish. Seal the parchment (i.e. roll it down and roll in sides or tuck under package).


Bake on a sheet pan about 10 minutes per inch of thickness.


Pairs Well With


Notes

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