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Title: Roasted Pacific Halibut with Cave Spring Chardonnay, Chanterelle Mushrooms and Tarragon
4 six ounce Halibut portions free of bones with skin still attached
½ t finely diced shallots
1oz grape seed oil
6 oz Chanterelle Mushrooms
¼ bunch of tarragon – leaves removed and stems discarded
5 oz Cave Spring Chardonnay
3 pieces green onion sliced thinly
1T cold butter
Sea salt and fresh ground pepper to taste
1. Pre-heat a heavy bottomed skillet over medium-high heat.
2. Season halibut with salt, pepper and half of the grape seed oil.
3. Add remaining grape seed to skillet. Place halibut in flesh side down and sear for 30 seconds.
4. Transfer to oven pre-heated to 400°F and roast for 5-8 minutes depending on the desired level of doneness.
5. Remove from oven and return skillet to stovetop. Remove halibut from pan and place on a serving platter in a warm place.
6. Add chanterelles, shallot and tarragon to skillet. Sauté for 3 minutes. Do not brown shallots during this time as the will develop a bitter flavour. Deglaze with wine and reduce in volume by two-thirds.
7. Add cold butter and stir in until completely melted. Taste for seasoning and spoon over halibut. Garnish with fresh tarragon leaves.
8. Pour remaining Chardonnay into four glasses and enjoy.
Provided by Kevin Maniaci – Executive Chef – Inn on the Twenty, Jordan, Ontario, Canada.