Thank you, Eric Akis of the Victoria Times Colonist. This dish of great BC Halibut, shrimp and asparagus is sealed an baked in a flaky crust.
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Set a sheet of phyllo on a work surface and lightly butter top.
3. Top with a second sheet of phyllo and butter that.
4. Repeat with the remaining sheets.
5. Cut the layered sheets, widthwise, in half.
6. Set a piece of halibut near the bottom end of each half sheet.
7.Divide and set some shrimp and asparagus in a tight row alongside the fish.
8. Season with salt and pepper.
9. Fold the sides of the phyllo slightly over the fish and then roll into a cylinder.
10. Bake 17-18 minutes, or until golden brown and puffed.
11. While fish cooks, make the sauce. Place the wine and tarragon in a small ppot and simmer until reduced to about 1 Tbsp.
12. Add the cream and simmer until it lightly thickens.
13. Mix in the mustard, season with salt and pepper. Sauce is now ready.
14. When cooked, serve the fish on a bed of the sauce. If desired, before plating, use a sharp serrated knife to cut each phyllo wrap in half at a slight angle.
NOTE:
To blanch the asparagus, cook in boiling water 2 minutes. Drain, cool in old water, and drain again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 393 | ||
Calories from Fat: 185 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 168mg | 52 % | |
Sodium 396mg | 14 % | |
Potassium 730.1mg | 19 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 7.5g | ||
Protein 50.8g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 393
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