Ingredients: 1 cup red wine
1/2 tsp. fennel seeds
2 Tbs. olive oil
1 clove garlic, pressed
2 pounds halibut fillets
1 Tbs. parsley, chopped
1/4 cup breadcrumbs
1/4 cup Gouda cheese, shredded
1 leek, sliced (both white and green parts)
2 cups fennel bulb, thinly sliced (reserve green part for garnish, if desired)
1 cup white wine
2 bay leaves
1 pound mussels
3 Tbs. heavy cream
1/4 lb. butter, cubed and very cold Preparation: Pour 1 cup red wine into saucepan and simmer. Add 1/2 teaspoon fennel seeds and cook until wine is reduced to 2-3 tablespoons, about 8-10 minutes. Be sure to monitor the pot during cooking period. Pour 2 tablespoons olive oil into an ovenproof dish. Add 1 pressed garlic clove into the dish. Coat 2 pounds of halibut fillets in the oil mixture. In a small bowl, mix together 1 tablespoon chopped parsley, 1/4 cup bread crumbs and 1/4 cup shredded Gouda cheese. Use mixture to coat the fish. Place fish in 350-degree preheated oven. Cook 8-10 minutes. In a saucepan, add 1 cup white wine, 2 bay leaves, 2 cups thinly sliced fennel bulb, 1 sliced leek and 1 pound mussels. As soon as the wine begins to simmer, cover and cook for 5-6 minutes. Once the mussels are cooked (when they are opened), strain liquid into a bowl. Add to the red wine reduction. In the red wine reduction pot, add 3 tablespoons cream and simmer. Add small cubes of 1/4 pound butter off the flame so that it does not boil and separate. Place mussels and vegetables in a serving dish. Top with fish. Serves: 4 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Art of Dutch Cooking
Model: 0781808855
Author: C. Countess Van Limburg Stirum
(2001)
Hippocrene Books, Inc.
New York, NY 10016
Phone: 212-685-4371
Fax: 212-779-9338
Email: hippocr@ix.netcom.com
Sensible Cook: Dutch Foodways In The Old And The New World
Model: 081560503X
Author: Peter G. Rose
(1998)
Syracuse University Press
Syracuse, NY 13244-5290
Phone: 315-443-5534
Fax: 315-443-5545
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