Halibut Al Cartoccio

HALIBUT AL CARTOCCIO

Eqipment List:

• Parchment Paper

• Sheet Tray

• Brush

• Butcher’s String

• Hand Blender

For the Cartoccio:

• 1, 6 oz filet of halibut, skin off

• 3 slices zucchini

• 3 slices yellow squash

• 3-4 Heirloom Cherry Tomatoes, halved

• 3-4 Basil Leaves

• 1 Tb Olive Oil

• 2 Tb White Wine

• 3 Lemon Slices

• Egg White of 1 Egg

• Salt and Pepper to taste

Start by laying out a piece of parment paper about 12” by 12”. Layer the zucchini and squash in the center of the parchment and place the halibut on top after seasoning the fish and vegetables. Place the Basil and Cherry tomatoes around and place the lemon slices on top. Drizzle with Olive Oil and White Wine. IF YOU HAVE TROUBLE WITH GETTING THE WHITE WINE TO STAY IN THE PAPER, SKIP THIS STEP AND ADD IN THE WHITE WINE RIGHT BEFORE CLOSING THE PAPER. Give the top side of the parchment paper a bruch of egg white to help close the cartoccio. Bring the ends together to seal the paper, and brush the edges again with egg white and fold again. Repeat another time to have a sealed cartoccio. Pinch the ends in and tie with a bowtie of the butcher’s string.

For the Lemon Emulsion:

• 1 Tb Olive OIl

• 3 Tb Lemon Juice

• 1 Tb Honey

• Salt and Pepper to taste

Combine the Lemon Juice, Honey, Salt and Pepper in a dish small enough that the hand blender will spin. Start to mix together with hand blender on high then slowly drizzle in the Olive Oil to start the emulsion. Slowly add in the Olive Oil until finished (if you add too much at one time the emulsion will break) and reserve.

To Plate:

• Halibut al Cartoccio

• 3 Tb Lemon Emulsion

Place the Halibut Cartoccio on a plate and cut the bag open. Spread it open wide enough that you can see all of the ingredients in the paper. Right before serving, (or preferably in front of the guest) pour the lemon emulsion in the center of the cartoccio to finish.