CHARDONNAY RECIPES
Halibut in Cream Sauce
Ingredients

2 pounds halibut filet
salt and pepper
1-1/2 tablespoons flour
2 tablespoons butter
1/2 cup thinly sliced white onion
2 shallots, minced
2 small bay leaves
1 teaspoon minced garlic
3/4 cup dry white wine
3/4 cup cream
2 teaspoons minced parsley

Directions

Dust the halibut with flour and season on both sides. Generously butter a casserole dish and distribute the onions, shallots and garlic evenly on the bottom of the dish. Lay the fish on top and distribute the wine and bay leaves; dot with the rest of the butter. Cover and bake at 350 degrees for 20-30 minutes, basting occasionally.
When fish is almost cooked (but not breaking), carefully set the fish on a platter. Boil the cooking liquid down slightly for a minute or two. Add the cream and reduce a little more as needed to the correct consistency. Taste for seasoning and pour sauce over fish. Garnish with the minced parsley.
Serves 8

Recommended Chardonnays
Gallo of Sonoma Chardonnay
Turning Leaf Chardonnay
Redwood Creek Chardonnay

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