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Medallions of Fresh North Sea Halibut


12 halibut medallions 3 oz each
3 oz dried apricots
1/2 cup white breadcrumbs
1 1/4 cups butter
2 egg yolks
1/4 cup tomatoes, peeled and chopped
2 tablespoons shallot, finely chopped
2 tablespoons fresh herbs of choices, finely chopped
2 tablespoons olive oil
2 tablespoons all-purpose flour
Salt, Pepper and nutmeg to taste


Soak apricots in warm water to reconstitute, 30 minutes.

Blend 1/2 cup butter, egg yolks, apricots, breadcrumbs and berbs in a food processor or blender to obtain a soft mixture.

Coat the halibut with olive oil and season with salt and petter. Dust with flour. Shake excess flour off. Saute medallion s in a non-stick skillet for 1 minute on each side. Romove from heat.

Coat the medallions with apricot mixture and finish cooking in oven.

Bake at 375 F for 3 minutes or until crust has turned golden. Serve immediately with sauce.

Saute shallot and tomato in the remaining 3/4 cup of butter. Add 2 tablespoons of water and season with salt and pepper to taste. Cook for 2-3 minutes over high heat. Blend mixture in blender or food processor until smooth.

Accompany with a dry crisp white wine such as "Pinot Grigio Santa Margherita, Val D'Adige, Italy" "Pouilly-Fuisse, Maconnais, France" or "Charsonnay Cuviason, Napa Valley, California"

6 Servings

Courtesy of Executive Chef Walter Lauer, Princess Cruise. Chef Walter is a native of Austria.

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