Wild Halibut or Salmon Fillets with Nasturtiums and Viognier Butter Sauce
This succulent dish is so quick to prepare and yet looks so elegant, and the spicy, bright punch of the nasturtiums counterpoints the silky sauce brilliantly!
- 4 halibut or salmon fillets (about 6 ounces each) Add to list
- Salt and pepper to taste Add to list
- 1 tablespoon chopped fresh thyme Add to list
- 3 tablespoons pure olive oil or butter (or a combination) Add to list
- 2 tablespoons chopped garlic Add to list
- 1/2 cup Viognier wine Add to list
- 1 cup fish or chicken stock Add to list
- 4 tablespoons cold butter Add to list
- 2 tablespoons capers Add to list
- 1/4 cup chopped fresh parsley Add to list
- 1 tablespoon lemon juice Add to list
- 6 to 12 nasturtium blossoms Add to list
Sprinkle the fish fillets with salt, pepper and thyme. Heat the oil or butter in a sauté pan and sear the fillets on each side for about 3 to 5 minutes or until just done through.
Remove the fish from the pan and keep warm. Place the pan back over medium-high heat and sauté the garlic for 30 seconds. Pour in the wine and cook to reduce to a syrup. Add the fish or chicken stock and reduce by half. Reduce the heat to medium and swirl in the cold butter, a little at a time, until the sauce is silky. Fold in the capers, parsley and lemon juice. Turn off the heat.
Serve the fillets draped with the sauce and garnished with the nasturtium blossoms.
Recipe by, PCC Chef
Source: Demonstrated at the Pike Place Market Flower Festival, May 9, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.