Prosciutto Wrapped Halibut with Asparagus Sauce Print Email

1 pound fresh halibut (preferably without skin)
8 thin slices of prosciutto
2 TBS butter
1 pound asparagus
1 leek
1 cup of water
3-4 handfuls of spinach
A small amount of lard (or a small bit of olive oil)
8 sage leaves
Salt and pepper

Mince the leek and cut the asparagus into 1 inch pieces. Set the asparagus tips aside.

In a large skillet, melt the butter over medium heat. Add the leek and saute for 2-3 minutes.

Add the asparagus pieces and the water and cook until most of the water has evaporated, about 5-7 minutes. Stir regularly.

Stir in the spinach, cooking until it has wilted, about 2 minutes. Remove from heat.

In a blender or food processor, puree the sauce mix, seasoning with salt and pepper to taste.

Transfer the sauce to a pot and keep warm over very low heat.

Cut the halibut into four pieces. Each piece should be a little smaller than a deck of cards.

Lay out two pieces of prosciutto on a cutting board partially overlapping.

Set a piece of fish at one edge of the prosciutto and place two sage leaves on top of the fish. Roll the fish in the prosciutto, folding in the sides of the prosciutto to form a nice little package.

In a skillet over medium-high heat, melt a little lard or heat some olive oil.

Place the fish in the pan and brown both sides (about 2-3 minutes per side).

Transfer the fish to an oven safe dish and cook for 5-10 minutes in a 450 oven to finish cooking the fish.

Add the asparagus tips to the hot pan and cook for 5-7 minutes while the fish cooks.

Serve by plating a generous spoonful of sauce on a plate, topping with the fish, and adding a couple of asparagus tips. – serves 2 - adapted from Food and Wine