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Notre Vue

Baked Halibut with Spinach and Leeks

Recipe Date:
June 14, 2017
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Suggested Pairing: Notre Vue 2014 White Blend (Chardonnay/Viognier) Zesty citrus and apple-like notes of the wine pair seductively with the delicate flavors of the halibut while the acidity plays perfectly with the richness of the sauce refreshing the palate. Notes of pear, apple and oak work synergistically with those of the spinach, leeks and Parmesan cheese to intensify the complexity of this savory dish. Bon appetit!
Ingredients
  • 1 tbsp unsalted butter, divided plus 1 teaspoon
  • 10 ozs baby spinach
  • 1 cup 2 medium leeks (white and light-green parts only), cut into halves lengthwise, rinsed and thinly sliced
  • 2 large garlic cloves, minced
  • 1/4 cup cup dry white wine
  • 1/4 cup cup heavy cream
  • 1/2 tsp coarse salt, divided
  • 1/4 tsp freshly ground black pepper
  • 1 pinch nutmeg
  • 2 tbsps freshly grated Parmesan cheese
  • 6 ozs 5-6 ounce skinless halibut (or cod) fillets
  • 2 tsps olive oil
Directions

Preheat oven to 400F.

Heat a large skillet over medium-high heat and add 1 teaspoon butter. Add spinach in two batches, and cook, tossing, until just wilted, about 2 minutes per batch. Transfer to a colander, let cool, then squeeze to release excess liquid.

Pour off any liquid in skillet. Reduce heat to medium. Add remaining 1 tablespoon butter and leeks. Cook until softened but not browned, about 5 minutes. Add garlic and cook, stirring, 1 minute more. Add wine, increase heat to medium high, and cook until wine is almost evaporated, about 2 minutes. Add cream and simmer until just slightly thickened, about 2 minutes. Add 1/4 teaspoon salt, pepper and nutmeg. Stir in Parmesan, and gently fold in spinach. Keep warm.

Arrange halibut on a parchment-lined baking sheet, brush with oil, and sprinkle with remaining 1/4 teaspoon salt. Bake 10 minutes, or until just cooked through. Divide spinach mixture among serving plates and top with halibut.

Source: Food Network

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