Halibut Wrapped In Prosciutto With Polenta And Truffle Jus
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
47
Spice
41
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Cornmeal3 cups
Milk3 tbsps
Butter3 cups
Dried Fig (diced)1 sprig
Rosemary (chopped)110 g
Chicken BrothDirections:
1
Preheat oven to 400 degrees F Overlap 2 slices of prosciutto on waxed paper
2
Season halibut before wrapping in prosciutto
3
Refrigerate until needed (can be done up to 2 hours in advance)
4
Bring milk to boil with butter, salt and pepper
5
Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat
6
Add dried figs and rosemary
7
Check seasoning
8
The consistency of the polenta should be soft and moist (if too thick add a little water and adjust seasoning)
9
Keep the polenta warm until serving
10
Roast halibut in oven with a little olive oil for 5 to 8 minutes
11
Check fish for tenderness with a toothpick
12
The toothpick should go in with little or no resistance
13
Do not overcook! Spoon polenta into large serving bowls
14
Top with halibut
15
Spoon in 2 ounces of hot chicken broth and drizzle with truffle oil
16
Garnish with a rosemary sprig