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Halibut wrapped in prosciutto with polenta and truffle jus recipe | food network

Halibut wrapped in prosciutto with polenta and truffle jus recipe | food network

By Alexander Ferreira
0’ Prep time
0’ Cook time
0’ Total time
960 Calories
4 Serving
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Preheat oven to 400 degrees F Overlap 2 slices of prosciutto on waxed paper. Season halibut before wrapping in prosciutto. Refrigerate until needed (can be done up to 2 hours in advance). Bring milk to boil with butter, salt and pepper. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary. Check seasoning. The consistency of the polenta should be soft and moist (if too thick add a little water and adjust seasoning). Keep the polenta warm until serving. Roast halibut in oven with a little olive oil for 5 to 8 minutes. Check fish for tenderness with a toothpick. The toothpick should go in with little or no resistance. Do not overcook! Spoon polenta into large serving bowls. Top with halibut. Spoon in 2 ounces of hot chicken broth and drizzle with truffle oil. Garnish with a rosemary sprig.

Ingredient

  • Butter
    Butter
  • Milk
    Milk
  • Cornmeal
    Cornmeal
  • Thinly sliced prosciutto
    Thinly sliced prosciutto
  • Chopped rosemary
    Chopped rosemary
  • Chicken broth
    Chicken broth
  • Diced dried figs
    Diced dried figs
  • Truffle oil
    Truffle oil
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