Chicory with Halibut and white Wine Sauce
Updated: Apr 28
This Chicory with Halibut and white wine sauce dish boasts big and bold flavors with a creamy delicious sauce.
Ingredients for Chicory with Halibut and white wine sauce:
2 oz. - 60 g flour
8 heads of chicory
6 fl. oz. - 18 cl fishing stock
2 tbsp curled parsley
6½ fl. oz. - 2 dl semi-skimmed milk
1 pound - 410 g of smoked halibut
3½ oz. - 100 g grated Gruyere cheese
1 oz. - 30 g of butter
3½ fl. cu - 1 dl of white wine
How to make Chicory with Halibut and white Wine Sauce:
Remove the outer leaves from the chicory and cut the end off.
Place a large pot of water on the fire with the chicory and put the lid on it.
Cook until done for 20 minutes.
Remove the stems from the water and drain very well, keep a little of the cooking liquid.
When they have cooled, squeeze the stubs just as well so that all the moisture has disappeared.
Preheat the oven to 356°F - 180 ° C.
Put a pan on the heat and let the butter melt, add the flour and beat until you get a roux.
Little by little, while beating, add a mixture of the milk, the white wine and the fish stock.
Let it cook well, season with pepper and salt and squeeze in the juice of the lemon.
Add half of the grated cheese. Stir well.
Take the halibut fillets and roll the stems in it, arrange in a baking dish, pour the sauce over it and add the remaining grated cheese.
Bake in the oven for 20 minutes.
Then put under the grill for another 5 minutes for a nice crust.
Chop some parsley leaves and sprinkle over the dish.
Serve with mashed potatoes.