Halibut with tarragon butter & Vegetables
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
1 large leek, julienned
1 large carrot, julienned
1 stalk celery, julienned
1 small red or yellow bell pepper, julienned
1 tablespoon vegetable oil
four 5 to 6 ounce halibut fillets
salt and pepper
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: SautÃƒÂ© 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
Can't remember where I found this but it is great!