Halibut with Saint-Paulin and Sorrel Cream | Canadian Goodness
This is the Halibut with Saint-Paulin and Sorrel Cream recipe.
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Cooking tools:
- Saucepan
- Pot
- Oven
- Chef's knife
- Cutting board
- Paper towel
- Kitchen towel
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 4 portions halibut fillet (or cod) 5 oz (150 g) each
- 1 romaine lettuce
- 1 oz (30 g) shallots chopped
- 3 tbsp (45 mL) olive oil
- 1 cup (250 mL) fish stock
- 1 tbsp (15 mL) Noilly-Prat or Vermouth
- 1 cup (250 mL) white wine
- 3 oz (90 g) Canadian Saint-Paulin cheese
- Juice of 1 lemon
- Salt
- pepper
- 1 1/2 tbsp (25 mL) whipping cream 35 %
- 2 oz (60 g) sorrel purée
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