Halibut With Leek and Fennel

By: Feed by Round Pond

halibut-filtered

Ingredients
2 halibut fillets
3 Tbsp Round Pond Meyer Lemon Olive Oil
½ medium leek, sliced lengthwise in half then sliced thin
½ medium fennel bulb, cored and sliced thin
1 clove garlic, peeled and minced
¼ cup dry white wine
½ cup fish stock or clam juice
1 Tbsp chopped chervil or basil
½ Meyer lemon
Salt and pepper

Heat 2 Tbsp Round Pond Meyer Lemon Olive Oil in skillet. Season halibut fillets with salt and pepper, add to hot oil. Sear 3-4 minutes on one side till golden brown. Flip over and sear 2 minutes, remove halibut and set aside.

In skillet, heat remaining 1 Tbsp Round Pond Meyer Lemon Olive Oil over medium high heat. Add leek and sauté 2-3 minutes. Add fennel and garlic, sauté 2-3 minutes. Add white wine and reduce till almost dry. Pour in fish stock and chervil and reduce by half.

Add seared halibut, cover and cook to desired temperature. Squeeze lemon over halibut and adjust seasoning with salt and pepper. Serve over sautéed spinach.

Serves 2
Recipe by chef Jeffrey Bernys, Napa Valley

Feed by Round Pond

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The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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