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Home : Recipes : Halibut pan-seared with Parma ham and creamy Parmesan sauce

Halibut pan-seared with Parma ham and creamy Parmesan sauce

An exciting combination of halibut, Italian Parma ham, and a creamy Parmesan sauce. Served with seasonal vegetables and pasta or potatoes to taste. A dinner suitable for many occasions! All our recipes are sourced from godfisk.no

Photo: Bent Raanes and Sarah Cameron Sørensen

  • Time required: 60 min
  • Difficulty Level: Advanced

Ingredients

Sauce

Serve with

Method

  • Cut the halibut fillet into serving pieces.
  • Place a sage leaf on each fish piece, cut the ham slices in half, and wrap slices around the pieces.
  • Cook the fish over medium heat in butter until juicy and cooked through, about 2 minutes on each side. Cooking time varies with the thickness of the fillet.
  • If using a meat thermometer, the fish is done at 50°C internal temperature.

Parmesan Sauce

  • Finely chop shallots and sauté in butter until translucent.
  • Add white wine and sage leaves, and reduce until about a quarter of the liquid remains.
  • Pour in heavy cream and simmer the sauce over low heat for about 5 minutes.
  • Add grated Parmesan cheese just before serving.
  • Season with salt and pepper to taste.
  • Serve the fish with Parmesan sauce, snow peas, and potatoes.

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