Back to Braised Halibut Served in Casserole with Peas a la Francaise All Reviews for Braised Halibut Served in Casserole with Peas a la Francaise - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 Yield: Serves 4 3142_032808_halibut.jpg
Ingredients Ingredient Checklist 4 ounces bacon lardoons, cut into 3/4-by-1/4-inch pieces 5 tablespoons unsalted butter, plus more for baking dishes 12 pearl onions, peeled 4 halibut fillets (6 ounces each) Fine sea salt Freshly ground white pepper 3 pounds fresh English peas, about 2 cups shelled 1 cup shredded iceberg lettuce 2 cups homemade or store-bought low-sodium chicken stock or Fish Fumet 4 small sprigs fresh mint, chopped
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 Yield: Serves 4 3142_032808_halibut.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4 Yield: Serves 4
Recipe Summary
Servings: 4 Yield: Serves 4
Servings: 4
Yield: Serves 4
4
Serves 4
3142_032808_halibut.jpg
3142_032808_halibut.jpg
Ingredients
Ingredients
- 4 ounces bacon lardoons, cut into 3/4-by-1/4-inch pieces 5 tablespoons unsalted butter, plus more for baking dishes 12 pearl onions, peeled 4 halibut fillets (6 ounces each) Fine sea salt Freshly ground white pepper 3 pounds fresh English peas, about 2 cups shelled 1 cup shredded iceberg lettuce 2 cups homemade or store-bought low-sodium chicken stock or Fish Fumet 4 small sprigs fresh mint, chopped
Directions
Divide bacon evenly between four 3-quart Dutch ovens. Place each over medium heat and cook until bacon is crisp and fat is rendered. Divide onions evenly between Dutch-ovens and add 1 tablespoon water to each; cook until tender, about 5 minutes.
Season halibut fillets with salt and pepper and place one in each of the 4 Dutch-ovens. Add onions, peas, and lettuce around fillets; top each with 1 tablespoon butter and season with salt and pepper. Divide chicken stock evenly between dishes, cover, and place over high heat until liquid comes to a boil. Immediately reduce heat to medium and continue cooking until a metal skewer inserted inside the fish for 5 seconds feels warm when touched, about 5 minutes.
Serve immediately sprinkled with chopped mint.
Reviews (14)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
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Reviews (14)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 03/16/2011 Hi maryamundson, If you watch the video above, you will see that the recipe does indeed call for four 3-quart Dutch ovens. Thanks. Martha Stewart Member Rating: Unrated 03/16/2011 Hi maryamundson, I just verified that the recipe does indeed call for four 3-quart Dutch ovens. Thanks. Martha Stewart Member Rating: Unrated 04/07/2008 I have made this twice already because it was sooo good! I didn't use the individual pan but I made it both times for 2 person on the same pot. It came out just as good. I think as long as the pot is big enough to lay the fish flat and still have room for the vegetables, it's Okay. It works for me. Martha Stewart Member Rating: Unrated 04/04/2008 I believe the recipe should be four 3 cup dutch ovens (individual) after watching the show, but did not see the them cook the bacon until crisp, just layering other ingredients..............I will definitely try this with new spring peas. Martha Stewart Member Rating: Unrated 03/31/2008 This recipe has my attention, my family loves halibut, but four dutch ovens? Can this recipe be prepared in one large pot without sacrificing it's end results? I can't wait to wait to make this for my family. Martha Stewart Member Rating: Unrated 03/31/2008 Excuse my ignorance, but what are bacon lardoons? I asked at our meat store counter and no one had ever heard of it. Is it the same as just regular or peppered bacon? Thanks. Janis Martha Stewart Member Rating: Unrated 03/30/2008 I too, would like to request if it could be possible to have the recipes print in different formats? Possibly to have a choice to print with or without photo. Thank you, and many thanks for great recipes and a wonderful produced program! Meme (Sarasota, Fl.) Martha Stewart Member Rating: Unrated 03/29/2008 Do you think it could be possible to have the recipes print in different formats? Possibly in a 4x6 or 3x5 size? I bought the Martha Stewart recipe box and would love to print the recipes that way and not have to re write them! Martha Stewart Member Rating: Unrated 03/28/2008 yes it was boston lettuce, funny how they change things Martha Stewart Member Rating: Unrated 03/28/2008 I have noticed a few times, that on the show they will use a different product than what is called for in the recipe on the website. Why is that I wonder?? Martha Stewart Member Rating: Unrated 03/28/2008 wasn't boston lettuce used on the show?Martha Stewart Member
Rating: Unrated 03/16/2011
Hi maryamundson, If you watch the video above, you will see that the recipe does indeed call for four 3-quart Dutch ovens. Thanks.
Rating: Unrated
Hi maryamundson, I just verified that the recipe does indeed call for four 3-quart Dutch ovens. Thanks.
Rating: Unrated 04/07/2008
I have made this twice already because it was sooo good! I didn’t use the individual pan but I made it both times for 2 person on the same pot. It came out just as good. I think as long as the pot is big enough to lay the fish flat and still have room for the vegetables, it’s Okay. It works for me.
Rating: Unrated 04/04/2008
I believe the recipe should be four 3 cup dutch ovens (individual) after watching the show, but did not see the them cook the bacon until crisp, just layering other ingredients…………..I will definitely try this with new spring peas.
Rating: Unrated 03/31/2008
This recipe has my attention, my family loves halibut, but four dutch ovens? Can this recipe be prepared in one large pot without sacrificing it’s end results? I can’t wait to wait to make this for my family.
Excuse my ignorance, but what are bacon lardoons? I asked at our meat store counter and no one had ever heard of it. Is it the same as just regular or peppered bacon? Thanks. Janis
Rating: Unrated 03/30/2008
I too, would like to request if it could be possible to have the recipes print in different formats? Possibly to have a choice to print with or without photo. Thank you, and many thanks for great recipes and a wonderful produced program! Meme (Sarasota, Fl.)
Rating: Unrated 03/29/2008
Do you think it could be possible to have the recipes print in different formats? Possibly in a 4x6 or 3x5 size? I bought the Martha Stewart recipe box and would love to print the recipes that way and not have to re write them!
Rating: Unrated 03/28/2008
yes it was boston lettuce, funny how they change things
I have noticed a few times, that on the show they will use a different product than what is called for in the recipe on the website. Why is that I wonder??
wasn’t boston lettuce used on the show?
All Reviews for Braised Halibut Served in Casserole with Peas a la Francaise
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Halibut Served in Casserole with Peas a la Francaise
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
