Food & Wine

spinner
Email this recipe

Prosciutto-Wrapped Halibut with Asparagus Sauce

Chef Way A foamed prosciutto emulsion tops roasted halibut.
Easy Way Instead of using prosciutto to make a foam, simply wrap the rich, salty-sweet meat around the fish before roasting.

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • Fast
  • Staff Favorite
82 people have favorited this recipe
Review this recipe

Recipe

Ingredients

  1. 5 tablespoons unsalted butter
  2. 4 scallions, thinly sliced
  3. 1 pound asparagus, spears sliced 1/2 inch thick, tips reserved separately
  4. 1 cup water
  5. 1 cup packed baby spinach leaves
  6. Salt and freshly ground pepper
  7. 8 thin slices of prosciutto
  8. 4 skinless halibut fillets (about 5 ounces each)
  9. 8 small sage leaves, halved lengthwise
  10. 1 tablespoon extra-virgin olive oil

Directions

  1. Preheat the oven to 450°. In a skillet, melt 4 tablespoons of the butter. Add the scallions and cook over low heat until softened, about 3 minutes. Add the asparagus spears and the water and cook until tender and the water is reduced to 1/4 cup, about 5 minutes. Add the spinach and cook just until wilted, about 2 minutes. Puree the mixture in a blender until smooth; season with salt and pepper. Transfer the sauce to a small saucepan and keep warm.
  2. Arrange the prosciutto slices in pairs, overlapping them slightly. Place a halibut fillet in the center of the prosciutto and top each fillet with 2 sage leaves. Season with salt and pepper and wrap the prosciutto around the fish.
  3. In a large ovenproof skillet, melt the remaining 1 tablespoon of butter in the olive oil. Add the halibut and cook over high heat until browned on the bottom, about 3 minutes. Carefully flip the fish and add the asparagus tips to the skillet. Transfer to the oven and roast the prosciutto-wrapped halibut for 5 minutes.
  4. Spoon the asparagus-spinach puree onto plates. Arrange the prosciutto-wrapped halibut and asparagus tips alongside and serve immediately.

Notes


    Sommelier Choice A precise and min-erally white, like the 2005 Pierre Gaillard St-Joseph Blanc.
    Easy-to-Find Choice 2005 E. Guigal Côtes-du-Rhône Blanc.

Reviews

Write a Review

Log in or sign up to review

User Reviews

(Average Rating)

Posted by: malevy on December 7, 2007

rating

Posted by: KnEHaas on November 3, 2007

rating
Sign up for The Dish, our e-mail newsletter, for free weekly recipes.

Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!

E-mail:

MARKETPLACE

 

207