Sunday, November 04, 2007

Braided Halibut & Sockeye Salmon Fillets with Hollandaise

Recipe of the Week - November 4th, 2007
4 filets each of Wild Ocean Seafoods Sockeye Salmon and Pacific Halibut 4/6oz Fillets
Package of Hollandaise
1/4 cup of melted (salted) butter
1 sprig of fresh Tarragon (two larger ones for presentation)
Zest of one orange (save some longer threads for presentation)
Tsp of orange juice (squeeze fresh from the zested orange)
1/2 tsp of lemon juice
Fresh ground Pepper
Parchment paper (Foil may be used as a substitute)

Prep Time: (15 Minutes)
Pre Heat oven to 350 degrees.
On a long piece of parchment paper or foil arrange Wild Ocean Seafoods Halibut and Sockeye Fillets overlapping alternating fish fillets by color as pictured in final presentation
Ground fresh pepper over the top and close parchment paper over fish. (another piece may be needed to completely cover the top).
Place in pre-heated oven.
Approximately 30 minutes cooking time.

Cooking Time: (30 Minutes)
While fish is cooking, melt butter in small saucepan and add sprig of Tarragon and zest of orange.
When butter is completely melted (about 5 to 10 minutes on low heat), whisk in lemon and orange juice with pinch of orange zest.
Let steep for another couple minutes.
Add Package of Hollandaise to the butter and follow package cooking directions.

Take fish out of oven and drain as much liquid as you can before transferring to large serving platter.
Use two very long spatulas to do a clean transfer or tuck the paper under the fish before dressing with the infused Hollandaise and sprigs of Tarragon.
Recommended Side Dishes – Long Grain & Wild Rice, Steamed Broccoli Florets
Tip: Reserve the drained liquid from the fish to serve with your Rice & Broccoli!

Bon Appetite



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