Poached Halibut with Saffron and Cucumber-Dill Sauce

This delicious, yet simple recipe came about when I was talking with Chef Adalberto. He made it during another class he teaches and suggested it to me, he also gave me the saffron for it. I talk a lot about him but never reference him, mostly by accident. He's a very talented pastry chef {The Illegal Bakery} who, luckily, taught us for our first semester baking and pastry class! He's actually leaving to take on the Head Baker position {among other things} over all the Harmons in Utah, he'll bring a lot of greatness to the table.

In relative "fish" news, I got to fillet a whole salmon in class today. It was awesome, I just hope we get to do that more!

 



Poached Halibut with Saffron

Recipe from Chef Adalberto

3-6 halibut fillets, deboned and skinned

salt and white pepper, for seasoning the fish

white wine, enough to cover the fish

saffron

lemon juice

• Preheat oven to 350 degrees.
• Season the fillets with salt and white pepper and place in a shallow baking dish.
• Pour in the white wine until about half way or three quarters up the side of the fish, sprinkle with saffron.
• Cook for 10 minutes, or until done.
• Once done, squeeze lemon juice on top and top with cucumber-dill sauce {recipe below}.
  

Cucumber-Dill Sauce

1 cucumber, peeled, seeded and grated

1 cup sour cream

1/2 cup dill weed {fresh}, chopped

2 tablespoons lemon juice

1/2 teaspoon salt

• After you have grated the cucumber, squeeze as much of the liquid out as possible.
• To it, add the sour cream, dill, lemon juice and salt and mix well.

I served this over steamed asparagus.


Ashley