Halibut In Parchment With Basil Oil
Halibut is a meaty fish whose silky texture and relative fattiness make it a great match for this guigal hermitage blanc. Basil is an herb that gives an impression of sweetness without actually being sweet; creating a basil-infused oil provides additional richness. Cooking fish inside a parchment-paper packet intensifies its taste and envelops the fish in a cloud of fragrance that is released when the parchment is cut for serving.
Steps
Preheat an oven to 375f.
To make the basil oil , bring a pot of water to a boil over high heat.
Add the basil to the boiling water and blanch for 30 seconds.
Immediately empty the basil and water into a colander or sieve and run cold water over the basil to stop the cooking.
In small handfuls , squeeze as much water from the basil as possible.
In a blender , combine the basil , olive oil , lemon juice and garlic and puree until smooth.
Season with salt and white pepper.
Set aside at room temperature.
Cut 4 pieces of parchment paper , each as long as the paper is wide.
Fold each piece in half and use a pencil to draw a half heart , with the center at the fold , taking up the full width and length of the paper.
Cut out the hearts with scissors.
Place 1 paper heart , opened flat , on a work surface , with the point of the heart facing you.
Coat the halibut fillets with olive oil and season both sides with salt and white pepper.
Place a fillet in the center of one half of th.
Ingredients
fresh basil leaf, extra virgin olive oil, fresh lemon juice, garlic clove, fresh ground white pepper, halibut fillets, pine nuts