Halibut is the common name for three types of flatfish. The word is derived from haly (holy) and butte (flat fish), for its popularity on Catholic holiday days. Halibut are highly regarded as a food fish as well as a sport fish. For me, is a very fun fish to catch because they love to fight, but I must admit its one of the hardest to cook. If you over cook it, it has a tendency to taste like cardboard.

My recipe this month is for halibut cooked in parchment paper. This method keeps the fish very moist.

*This picture is of me catching a halibut in Alaska on a rocking boat. It might be very cold outside, but one works up a sweat reeling it in.*

Ingredients :
• 6 oz of halibut per person

• 2 oz of julienned carrots

• 2 oz of white leeks, julienned

• 1 T. chopped parsley

• 2 white mushrooms, julienned

• 1 tsp butter

• Salt and pepper

• One square of parchment paper per piece of fish (approx. 9 in. X 9 in.)

Definition of Julienne cut: This is culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.

Instructions:
1) In a saute pan, sweat the julienned vegetables & parsley in butter under low heat. (This means the vegetables are not browned, just heated until translucent.)

2) Butter each piece of parchment paper on the inside only.

3) Lay the piece of halibut on the paper, top with the vegetables. Sprinkle with salt and pepper to taste. Add one tsp of butter on top. Fold the paper to cover the halibut & vegetables. Crimp the sides to seal the paper. Transfer the papillote to a baking sheet.

4) Preheat oven to 350. Bake for 10 minutes until slightly puffed. Snip the parchment open with scissors and serve. Bon appetit!

Bon Appetit,
Alain Guichard

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