icon-location Denver, CO

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