The Wine Experience
Recipe of the Week! 

Braised Halibut with Fennel and White Wine Cherry Tomato Sauce
The Wine Experience Wine Recommendation: Sauvignon Blanc

Serves 4

from Chef Dana Benigno

Ingredients:
4, 5 to 6 ounce pieces of a meaty fish such as halibut or cod or tuna steaks
1 to 2 tbs of olive oil
1 cup fennel bulb, thinly sliced
1 handful of haricot vert (French string beans)
1 shallot or onion, minced
1 cup cherry or grape tomatoes, sliced in halves
1/4 cup chopped parsley
2 tsp fennel tops, chopped
1/2 cup dry white wine
1/4 cup chopped sun dried tomatoes
1 tbs of Pernod or Sambucca (optional licorice flavored liquor)
4 fennel tops for garnish
2 to 3 tbs unsalted butter

Braising Technique:
This works for any item you want to braise.  Typically, Braising is reserved for meats that require a long, slow, moist cooking method to make them tender.  Cuts such as lamb shanks, veal shanks, or even pot roasts are braised. One of the advantages of braising is that the dish can be made in a single pan or casserole and it makes it's own delicous sauce.  This recipe applies the technique to a thick meaty filet of seabass with the only difference being the amount of cooking time.

1.   Season item with salt and pepper.  Dredge in flour(optional) 2.   Sauté the item on both sides until browned. ( for fish just 3 minutes per side.)Remove item from the pan. 3.  Lower the heat and add your aromatics (onions, garlic, and/or shallots.  Add the fennel bulb here) Sauté for 2 to 3 minutes until the vegetables release their aromas and begin to sweat and caramelize. (Turn brown) 4.  Season lightly with Salt and Pepper. De-glaze the pan with the white wine and liquor and simmer until the wine has reduced by half its original volume. 5.  Add the vegetables, cherry tomatoes and string beans in this case.  Place the meat item on top of the vegetables and add enough water or stock to come up about halfway up the fish.  Cover and simmer on low until the meat is cooked about 8 minutes for fish or 2 1/2 hours for meats such as veal or lamb shanks, or short ribs.

6.  Remove meat from the pan and swirl in the butter to finish the sauce.  Season with salt and pepper and serve immediately by placing some of the vegetables and sauce in each bowl and topping with a piece of meat.  Garnish with the fennel tops or other fresh herbs and serve.