Recipe Category:Fish

32oz		Halibut, cut into 4 equal portions
1ea		Garlic Clove
1sprig		Thyme, fresh
8oz		Red Wine

      
Remove the skin from the halibut and cut into 4 equal portions. Place the fish in a non-stick pan and lightly salt and pepper. Pour the wine in the pan; add the garlic clove and thyme. Bring to a simmer on the stove cover with foil and place in an oven at 400 degrees until done, about 8 minutes.

Mushroom Fricassee

2lbs		Crimini Mushrooms, de-stemmed and small diced
1oz		Shallots, small diced
1oz		Unsalted Butter
1tbl		Fresh garlic, mince
1oz		Chives, small diced
1oz		Parsley, chopped
2tbl		Fresh Thyme, mince
2oz		Natural Veal Reduction
2oz		Crème Frìache

Melt butter in a skillet and add the shallots. Let simmer until soft then add the mushrooms. Sauté until soft and turning color. Add the veal stock and everything else except the crème friache. Reduce the liquid down to almost dry and then add the crème friache. Salt and Pepper to taste. Let cool to room temperature and refrigerate until needed.
 
Red Wine Veal Reduction

2ea		Onion, med size, rough chopped
1ea		Carrot, peeled and chopped
2cups		Red Wine
2ea		Bay Leaves
1tbl		Whole peppercorns
4oz		Red Current Jelly
8oz		Veal Demi Glace
		Salt and Pepper to taste

Using a medium saucepan, reduce the red wine with the onion, carrot, bal leaves and peppercorns to almost dry. Add in the demi glace and the red current, reduce by one-half. Strain thru a fine china cap and place back on the stove. Bring to a simmer and remove any impurities that come to the surface.  Season to taste.