Roasted Halibut with Artichokes & Carrot SauceBy Todd JohnsonIngredients
DirectionsPeel and clean the artichokes. Use a small knife to cut off the skin while "turning" the artichokes. Scoop out the inside stringy flesh, leaving a clean artichoke heart. Cut each one into 4 equal sized pieces. Hold the artichoke hearts in water with a little lemon juice until you're ready to cook them so they won't change color.Cut off the tops of the carrots and peel them. Set 2 peeled carrots aside. Run the rest of them through a juicer. Note: You can also buy fresh carrot juice if you don't have a juicer. Pour the carrot juice into a saucepan and reduce by 2/3. Whisk in 2 Tbl. butter. Season with salt and set aside in a warm place before serving. Place the remaining butter in a saucepan with diced shallots over medium high heat. Don't let them turn brown, you want to sweat them. Add the artichokes and season with salt and pepper. Dice the 2 extra peeled carrots and add to the pan. Add 1 cup of Pellegrino water. Reduce heat to medium and cook out most of the liquid. It should take 8-10 minutes. Add chopped Italian parsley. Remove from heat and add the juice of 1 lemon. To cook the halibut, first remove the skin. Season both sides with salt and pepper. Prepare a saute pan with 2 Tbl. olive oil over medium high heat. Add the halibut and saute until a golden brown crust forms on both sides. Serve the halibut with the braised artichokes topped with the warm carrot sauce. Serves 2. Recipe from Ethan Stowell, Union |
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