Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce

Ingredients and Weight:

• 8 halibut fillets (6 ounces each)
• 1/4 cup (4 tablespoons) olive oil
• Salt and pepper to taste
• 1/4 cup (4 tablespoons) unsalted butter
• 1/4 cup (4 tablespoons) chopped shallots
• 1/4 cup (4 tablespoons) chopped garlic
• 1/2 cup (8 ounces) Calvados
• 1 cup (8 ounces) heavy cream
• 1/4 cup (2 ounces) grated Serrano ham
• 2 tablespoons chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Season halibut fillets with salt and pepper.
2. In a large skillet over medium-high heat, heat olive oil. Add halibut fillets and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove from heat and set aside.
3. In the same skillet, melt butter over medium heat. Add shallots and garlic and cook for 2-3 minutes, until softened.
4. Add Calvados to the skillet and bring to a simmer. Allow to reduce by half, for 2-3 minutes.
5. Add heavy cream and bring to a boil. Reduce heat and simmer for 5 minutes, or until sauce has thickened.
6. Stir in Serrano ham and parsley. Season with salt and pepper to taste.
7. Return halibut fillets to the skillet and baste with sauce. Cook for an additional 2-3 minutes, or until heated through.

Nutritional Information:

Per serving (with 3 ounces of halibut):

• Calories: 340
• Protein: 30 grams
• Fat: 20 grams
• Carbohydrates: 10 grams

Dish Characteristics:

• Pan-roasted halibut fillets with a crispy exterior and tender interior
• Rich and flavorful Calvados and Serrano ham-butter sauce
• Elegant presentation, perfect for special occasions

User Comments:

• "The halibut was perfectly cooked and the sauce was absolutely divine. The combination of Calvados and Serrano ham was exquisite."
• "This dish was both visually stunning and incredibly delicious. The flavors were well-balanced and the ham-butter sauce was the perfect complement to the halibut."
• "I highly recommend this dish for any special occasion or fancy dinner party. It's sure to impress your guests with its presentation and taste."

Special Precautions and Tips:

• Use high-quality halibut fillets for the best flavor and texture.
• Do not overcook the halibut, as it will become tough.
• Do not boil the Calvados, as it will burn off the alcohol and ruin the flavor.
• Allow the sauce to simmer for 5 minutes, or until it has thickened slightly. Do not overcook the sauce, as it will become grainy.