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Pan Seared Halibut With A Leek Pommeray Reduction

Serves 4 as an entree

Level of difficulty: easy


4 6 Oz Portions Halibut
1 Tbsp Pommerey (Grain Mustard)
1 Tsp Cracked Peppercorns
2 Tbsp Olive Oil
Salt and Freshly Ground Pepper
1 Tbsp Butter
1 Leek Trimmed and Finely Sliced
1/4 Cup Chardonnay
1/4 Cup Whipping Cream
1 Tbsp Lemon Juice


Preheat Oven to 400F/200C

Combine mustard, peppercorns and 1 Tbsp oil. Reserve. Heat remaining 1 Tbsp oil in a large skillet over medium heat. Season halibut with salt and pepper. Add halibut to skillet brown on both sides. Transfer to baking dish and bake for 5-7 minutes.

For sauce, heat butter in a skillet over medium heat, add leek and sauté 2-3 minutes. Add mustard, wine, and cream, increase heat and simmer until thickened (about 2-3). Add lemon juice. Season with salt and pepper.

Chef’s Note: Chardonnay works well with the leeks and pommerey mustard

This recipe was created by Shaun Zwarun, Executive Chef at DesBarres Manor Inn, an 1837 luxury historic inn in the seacoast village of Guysborough, Nova Scotia. Call 902-533-2099.

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Visit 's wine and food blog DesBarres Manor Inn.

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