SEARED HALIBUT WITH GNOCCHI AND PORCINI

SEARED HALIBUT WITH GNOCCHI AND PORCINI image

Yield 8 people

Number Of Ingredients 16

For halibut:
4 tbsp olive oil, divided
8 halibut fillets (about 6 oz each)
Salt and pepper
1 large clove garlic, minced
1 shallot, minced
1 lb fresh porcini mushrooms, cleaned and sliced
3 tbsp minced parsley
For gnocchi:
1 c. sauvignon blanc
1 shallot, minced
1 sprig thyme
1 c heavy cream
1 container (3 oz) truffle butter at room temp
Salt and pepper
2 pkgs (1.1 lb total) store-bought prepared gnocchi

Steps:

For halibut: Heat 2 tbsp olive oil over medium-high heat in non-stick skillet. Season halibut with salt and pepper. Saute halibut until cooked through 6 - 7 min each, turning once. Place on serving platter and keep warm. Heat remaining oil , add garlic and shallot; cook until slightly softened. Add mushrooms and cook until tender (4 - 5 min). Season with salt and pepper, Sprinkle with parsley. For gnocchi: Bring wine shallot and thyme to a boil, reduce to 1/4 c. Add cream and cook until sauce thickens. Swirl in truffle butter 1 tbsp at a time until all butter is melted. Season with salt and pepper. Cook gnocchi according to pkg instructions. Toss gnocchi with truffle sauce and serve with halibut.