Halibut Wrapped In Prosciutto With Polenta And Truffle Oil Recipes

PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS

Steps:

• Preheat the oven to 375 degrees F.
• Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
• Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

HALIBUT WRAPPED IN PROSCIUTTO WITH POLENTA AND TRUFFLE JUS

Steps:

• Preheat oven to 400 degrees F Overlap 2 slices of prosciutto on waxed paper. Season halibut before wrapping in prosciutto. Refrigerate until needed (can be done up to 2 hours in advance). Bring milk to boil with butter, salt and pepper. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary. Check seasoning. The consistency of the polenta should be soft and moist (if too thick add a little water and adjust seasoning). Keep the polenta warm until serving. Roast halibut in oven with a little olive oil for 5 to 8 minutes. Check fish for tenderness with a toothpick. The toothpick should go in with little or no resistance. Do not overcook! Spoon polenta into large serving bowls. Top with halibut. Spoon in 2 ounces of hot chicken broth and drizzle with truffle oil. Garnish with a rosemary sprig.