The Royal Chef At Home: Easy Seasonal Entertaining

PROSCIUTTO WRAPPED HALIBUT WITH CHIPOTLE HOLLANDAISE

WRAPPING DELICATE FISH IN PROSCIUTTO NOT ONLY ADDS A DELICIOUS SWEET AND SALTY FLAVOR, IT ALSO SEALS IN THE MOISTURE. This allows the cooked fish to sit a little longer without drying out. The chipotle hollandaise can be made while the fish is in the oven and is best served in a sauce boat on the side allowing Mom to take as little or as much as she wants. Hollandaise can be a little finicky to make. For practiced hands it is a quick sauce to whip up at the last minute, sort of like making a warmmayonnaise. But like a mayonnaise, the possibility of the sauce breaking is very real. So, what to do? Keep the ingredients at the same temperature, just warm, but never so hot that your eggs start to curdle. Keep a small piece of ice cube at the ready to whisk into the sauce should it start to look grainy. If the sauce is looking too thick (like a firmmayonnaise consistency), add a splash of hot water to thin. Drip the butter, slowly at first, into the eggs, whisking all the while to create a soft emulsion with good volume. Taste as you go. MAKES 4 PORTIONS

4 (8 ounce) halibut fillets (about 1-inch thick) 8 slices Prosciutto

5 egg yolks 1 teaspoon water 3 sticks unsalted butter (melted and skimmed of any whey floating on top)

1 small chipotle (from a can of chipotles in adobo sauce) minced 2 tablespoons chopped fresh cilantro

Salt and pepper to taste 1 lime, cut into wedges

1 large bunch asparagus

1 Preheat the oven to 400ºF. Season the halibut with salt and pepper. Wrap two slices of Prosciutto around each piece of halibut. Place on a baking sheet and roast for about 10 minutes until the Prosciutto is crispy and the halibut cooked. 2 Trim the ends off the asparagus and plunge into a pan of boiling salted water. Bring the water back to the boil and remove the asparagus. Keep warm.

3 In a large bowl, whisk the egg yolks and water together over a pan of boiling water for about 2 minutes. Remove the bowl and slowly whisk in the melted butter and chipotle. Season with salt and pepper and stir in the chopped cilantro before serving. 4 Place the warm asparagus neatly onto four serving plates and place a piece of halibut on top. Drizzle a little of the sauce over the top (or serve separately in a sauce boat). Garnish with the lime wedges.

38 THE ROYAL CHEF AT HOME