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Halibut Steamed in Lettuce Leaves with Tarragon on a Carrot Sauce

At the Herbfarm in Woodinville, Washington, chef Jerry Traunfeld has served this as an elegant summer fish course. The carrot sauce takes some time to reduce, but the great color, texture and flavors of summer make it well worth the effort. It is also possible to make the reduction ahead of time, then reheat it and whisk in the butter just before serving.

Ingredients:

• 2 pounds halibut fillet, cut in 8 pieces
• 2 Tbsp. olive oil
• 2 Tbsp. chopped tarragon
• 8 large romaine lettuce leaves
• Salt
• Tarragon sprigs, for serving
• Borage flowers, for serving (optional)

Carrot Sauce

• 2 cups fresh carrot juice
• 1/2 cup white wine
• 1/4 cup chopped shallots
• 2 Tbsp. lemon juice
• 2 Tbsp. butter, at room temperature
• 1 Tbsp. chopped fresh tarragon
• Salt and white pepper

Cooking Instructions:

For the sauce, combine the carrot juice, wine, shallots and lemon juice in a medium saucepan. Bring to a boil and cook over medium heat until it reduces to what resembles pulpy orange juice, about 1/2 cup in volume, 45 minutes.

While the carrot juice is reducing, prepare the halibut. Coat the halibut pieces lightly with about half of the olive oil and sprinkle with the chopped tarragon.

Bring a large pot of lightly salted water to a boil. Plunge the lettuce leaves into the water and cook for 30 seconds. Quickly drain the leaves, transfer them to a bowl of ice water to cool, then drain well and pat dry.

Lay a lettuce leaf on a clean towel, rib side down, and set a piece of halibut in the center. Wrap the leaf around the fish to form a snug package. Cut off any excess if the leaf is larger than necessary or has a tough stem. Repeat with the remaining fish and leaves.

Put the fish parcels in a steamer tray, brush lightly with the remaining olive oil and season lightly with salt. Chill until ready to cook.

Just before serving, bring water to a boil in a wok or other pan over which the steamer will fit snugly. Set the steamer basket over the water, cover and steam until the fish is just opaque through, 6 to 10 minutes, depending on the thickness of the fish. (Cut a piece in half to test for doneness.)

To finish the carrot sauce, add the butter to the warm sauce a little bit at a time, whisking constantly. Stir in the chopped tarragon and season to taste with salt and pepper.

Spoon some carrot sauce on each plate. Cut each halibut package in half and arrange the two halves on the sauce. Garnish with tarragon sprigs and borage flowers and serve.

Servings per recipe: 4 Main Course or 8 Appetizer

Cal. 447 / Total fat 18g / Sat. 5g / Chol. 88mg / Sdm. 225mg / Carbo. 16g / Prot. 50g / Om-3 .8g