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APRIL 2012 -
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77
Juan Cucaz
Chef
For the fish and sauce
4 halibut fillets about 6oz each
11/2 Oz chopped shallots (or onions)
1/2 Cup white wine
11/4 Cups clam juice or fish stock
1/2 Cup pink grapefruit juice
1 Cups oranges juice
1/2 Cup heavy cream
4 tablespoons unsalted butter
1 Lemon juiced
In a saucepan sauté the shallots with a little butter or oil for 3 to 4 minutes. Add the wine and
reduce until it evaporates; add the clam juice, bring to a boil, the fruit juices except the lemon
and boil until it reduces by ¾. Add the cream and reduce again by ½, should have a syrupy
consistency. Strain the sauce in a thin strainer and keep aside. Cook the halibut in pan with a
little white wine and clam juice about 3 minutes on each side. To serve, bring the sauce to boil
and with a whisk, add the butter stirring continuously otherwise the butter will separate from the
sauce. Season with salt, pepper and the lemon juice. Pour over the fish and serve over the wild
mushroom risotto. Garnish with chopped chives.