Prosciutto-wrapped Halibut Loin with Asparagus Sauce

reviewer4you.com

27 April 2024

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The delicate white fish works amazingly well with the earthy, subtly sweet and nutty flavour of the traditionally cured prosciutto. You can substitute with Serrano ham or even smoky bacon. I used cod, but any other white fish (hake, cod or haddock) would work too. The loin of fish is much better in this recipe because it is much more uniform in thickness. I didn’t salt the fish because there’s enough salt in prosciutto.

	Asparagus Sauce
4 x 150 g Halibut loin 8 slice Prosciutto 8 Sage leaves plus more for the pan Black pepper to taste 1 tbsp Olive oil 1 tbsp Butter	400 g Green asparagus, trimmed 6 tbsp Olive oil 2 Garlic cloves, smashed Sea salt and freshly milled black pepper 20 g Basil

Trim the though ends off of the asparagus. Wash and dry with a clean kitchen towel. Set aside.
Heat a large pan over med-high heat and add olive oil. Add crushed garlic cloves and cook until fragrant, but not brown. Remove the garlic cloves in your blender or food processor, leaving oil in the pan.
Add asparagus to the pan, season with salt and pepper and sauté until tender. Remove from pan and set aside about half of them. Place the remaining asparagus and olive oil into the blender together with basil. Pulse all ingredients until smooth. Taste and season.
Preheat the oven to 220C/430F. Arrange two prosciutto slices together on a plate and place a halibut loin in the center, season with freshly milled pepper, then top with two sage leaves. Wrap prosciutto tightly around each fish loin. Repeat with others.
In an oven-safe pan over medium-high heat, add the butter and olive oil. Place each prosciutto-wrapped loin in the pan, throwing a few of basil leaves around the fish. Sear on both sides until browned, about 2 minutes. Transfer to the oven and bake for 5 minutes or until the fish is cooked through. Remove halibut from the oven and top each with asparagus sauce and serve with the reserved asparagus.