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Seared halibut over cucumber and bell pepper vermicelli with sorrel sauce
Seafood
Yields: 4 servings
Ingredients
4-6 oz fresh halibut filets
2 English cucumbers, peeled, seeded, and julienned
2 red peppers, seeded, stems and membranes removed, and cut into long strips
2 yellow peppers, seeded, stems and membranes
removed, and cut into long strips
2 shallots, peeled and sliced into the rounds
2 C heavy cream
1 C milk
1 lb sorrel herb, washed and dried, and cut into thin strips
(including the stems)
1 T olive oil
To taste salt and pepper
Sorrel Sauce method
In a large pot, bring the shallots, cream, milk, salt, and pepper to a simmer. Simmer for 5 minutes. Let cool, and transfer sauce to a blender. Add the sorrel to the sauce and blend until the mixture is free of any lumps. Set aside. (Sauce can be made the night before, and refrigerated.)
235 Fillmore, Denver, CO, 80206
303-333-3979
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