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Prosciutto Wrapped Halibut with a Caper and Tomato Butter Sauce (Emeril Lagasse) Recipe

Prosciutto Wrapped Halibut with a Caper and Tomato Butter Sauce (Emeril Lagasse) Recipe

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Prosciutto Wrapped Halibut with a Caper and Tomato Butter Sauce (Emeril Lagasse)

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Ingredients:

Serving

4 (6-oz) halibut fillets
salt
freshly ground black pepper
4 tsp dijon mustard
8 thin slices prosciutto ham
2 large idaho potatoes, peeled and passed through the turning mandoline, soaking in cool water
1 tbsp chopped chives
caper and tomato butter sauce
recipe courtesy emeril lagasse, 1999
1/4 cup minced shallots
1 cup white wine
salt
cayenne pepper
1/4 cup heavy cream
1 1/2 sticks cold butter , cut into pieces
1/4 tsp hot sauce
1/2 tsp worcestershire sauce
2 tbsp chopped shallots
1/4 cup capers
1/2 cup small diced tomatoes

Directions:

Preheat the oven to 400 degrees F. Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over each fillet, covering completely. Wrap each fillet with 2 pieces of the proscuitto ham. Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the fillets are crusted. In a large, oven-proof saute pan, heat the oil. When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To serve, spoon the sauce in the center of each plate. Place the crusted fillets in the center of the sauce. Garnish with chives. Serve immediately.
CAPER AND TOMATO BUTTER SAUCE
In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm.
Yield: about 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	448.9 Kcal (1879 kJ)
Calories from fat	372.23 Kcal
		% Daily Value*
Total Fat	41.36g	64%
Cholesterol	114.41mg	38%
Sodium	344.71mg	14%
Potassium	220.52mg	5%
Total Carbs	5.7g	2%
Sugars	2.16g	9%
Dietary Fiber	0.96g	4%
Protein	5.46g	11%
Vitamin C	3.6mg	6%
Vitamin A	0.4mg	14%
Iron	0.8mg	4%
Calcium	35.3mg	4%

Amount Per 100 g
Calories	256.45 Kcal (1074 kJ)
Calories from fat	212.65 Kcal
		% Daily Value*
Total Fat	23.63g	64%
Cholesterol	65.36mg	38%
Sodium	196.93mg	14%
Potassium	125.98mg	5%
Total Carbs	3.25g	2%
Sugars	1.23g	9%
Dietary Fiber	0.55g	4%
Protein	3.12g	11%
Vitamin C	2mg	6%
Vitamin A	0.2mg	14%
Iron	0.4mg	4%
Calcium	20.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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