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Halibut with Shrimp Pate and Apricot Glaze presented by 1859 Historic National Hotel, A Country Inn
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32 ounces halibut
1/2 pound (2 sticks) butter
9 ounces cold water cooked and peeled small bay shrimp
1 package Phyllo dough
1 tablespoon lemon juice
- Cut halibut into 4-ounce pieces.
- Melt ½-pound butter and skim off fat.
- Combine shrimp and lemon juice in blender. Puree and strain off excess fluid by pressing in a towel.
- Unfold phyllo dough and remove two thin pieces.
- Drizzle melted butter, then fold 2 edges toward the middle and drizzle again.
- Place halibut at one end and cover top with shrimp pate.
- Roll halibut in dough folding in the edges to seal. Brush entire roll with butter and place on buttered parchment paper.
- Refrigerate thoroughly before handling.
- Bake at 350º for 15 minutes, until brown.
- Serve with apricot glaze. (Recipe below)
Apricot Glaze
Blend 2 cups apricot halves; 3 ounces brandy; 1 cup packed brown sugar - until smooth. Heat to serve. Serves 8
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1859 Historic National Hotel, A Country Inn
Yosemite / Jamestown, California
Near Yosemite! One of California's oldest boutique hotels in the Gold Country. Highly-acclaimed restaurant & original saloon
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Click here for pictures and information about the inn.
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More 1859 Historic National Hotel, A Country Inn Recipes:
National Hotel Cheesecake
| Raspberry Vinaigrette
| Creme Brulee
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More Recipes
Fish/Seafood Dishes
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