Ingredients
For the mushrooms:
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- 1/8 cup fresh tarragon minced
- Salt & pepper to taste
For the sauce:
- 2 tablespoons butter separated
- 2 large or 3 small shallots, diced
- ½ cup white wine
- 8 ounces whipping cream
- 2 egg yolks
- 1 tablespoon fresh orange juice
- 1/8 cup fresh tarragon minced
For the fish:
- 1 tablespoon olive oil
- 12 ounces halibut or other firm white fish such as sea bass or black cod, cut into 2 pieces
- Salt & pepper
For the bananas:
- 2 bananas each split in half lengthwise
- 1 tablespoon butter
Instructions
To make the mushrooms:
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Heat butter in a medium sauté pan until melted. Add mushrooms at medium-high heat. Add tarragon. Stir to coat and sauté until the majority of the liquid has been cooked out of the mushrooms. Add salt & pepper as needed. Remove from heat and divide mushrooms amongst the two au gratin dishes.
To make the sauce:
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In a medium saucepan over medium heat, melt 1 tablespoon butter. Once butter is melted, add shallots. Saute slightly until they are fragrant and start to become translucent, about 3 minutes. Add white wine. Turn heat to low and simmer.
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In a separate, small saucepan, heat egg yolks, stirring constantly until they become thick. Once thickened, add 1 tablespoon butter and orange juice. Stir to combine, then add to white wine-shallot mixture. Add whipping cream and tarragon and stir to combine.
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Remove sauce from heat and put in a blender. Blend until combined and whipping cream becomes frothy. Pour back into saucepan and simmer on low heat.
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Once rewarmed, drizzle half of the sauce over the mushrooms in the two au gratin dishes.
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Preheat oven to 425 degrees Fahrenheit.
To make the fish:
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Season the two pieces of fish with salt & pepper.
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Warm olive oil in a medium sauté pan over high heat. Add seasoned fish and sear lightly (about 2 minutes each side.)
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Place one piece of fish over the mushrooms and sauce on each of the au gratin dishes.
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Drizzle each piece of fish with the remaining sauce.
To make the bananas:
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Heat butter in a small sauté pan over medium-high heat. Once butter is melted and pan is hot, add slices of banana. Caramelize until lightly golden (about 1-2 minutes each side.) Remove bananas from pan and place slices on top of the sauced fish in the au gratin dishes.
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Place au gratin dishes in preheated 425-degree oven. Bake for about 18 minutes or until sauce is bubbly and golden. Remove from oven and let cool slightly before eating.
Notes