Recipe

Halibut And Forbidden Rice In A Saffron Cream Jus Recipe

	Sosousme / All my dishes 1 year, 3 months ago The colors are lovely, with the black rice and white fish swimming in a beautiful yellow saffron jus. Prep:25m Cook:30m Servings:4	Sosousme
	colorful presentation

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Ingredients

1 pound halibut

1 cup black (Forbidden) rice

4 medium artichoke hearts, lightly steamed and cut into quarters

1 shallot, minced

1 clove garlic, minced

1 tablespoon extra virgin olive oil

1 tablespoon butter

Large pinch saffron threads

1/2 cup white wine, divided

3/4 cup chicken stock

1/2 cup heavy cream

1 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon white pepper

Directions

Cut fish into 4 pieces, remove any bones and skin. Season with salt and pepper.

Place saffron threads in a small bowl, add 1 tablespoon wine, let sit.

Prepare black rice: Add the rice to a large pot of boiling water; cook 25 minutes. Drain into a sieve. Return 2 cups water to the pan; bring to a boil; place the sieve over the boiling water; cover and steam 10 minutes.

In a medium frying pan, heat the oil and butter until hot, but not smoking. Add the fish pieces, cook until just opaque. Remove from pan and keep warm. Add artichoke hears, shallot and garlic to the pan, saute until just beginning to brown, about 3 minutes. Add the wine, deglaze the pan, allow to reduce by 1/2. Pour the saffron mixture into the chicken broth, add to pan, allow to simmer 3minutes. Mix the cornstarch with the cream, add to pan and allow to simmer until thickened.

In individual large warmed bowls, place a mound of rice in the center, place the halibut on top; put artichoke quarters around and pour sauce around the outside of the rice.

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