Halibut Wrapped in Prosciutto with Polenta and Truffle Jus


Yield:
4 servings

CATEGORIES
Ingredients
  • 8 pieces thinly sliced prosciutto
  • 4 (7-ounce) halibut pieces
  • 1 cup cornmeal
  • 3 cups milk
  • 3 tablespoons butter
  • 3/4 cups diced dried figs
  • 1 sprig chopped rosemary
  • 4 ounces chicken broth
  • 1 tablespoon truffle oil
Directions

Preheat oven to 400 degrees F Overlap 2 slices of prosciutto on waxed paper. Season halibut before wrapping in prosciutto. Refrigerate until needed (can be done up to 2 hours in advance). Bring milk to boil with butter, salt and pepper. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary. Check seasoning. The consistency of the polenta should be soft and moist (if too thick add a little water and adjust seasoning). Keep the polenta warm until serving. Roast halibut in oven with a little olive oil for 5 to 8 minutes. Check fish for tenderness with a toothpick. The toothpick should go in with little or no resistance. Do not overcook! Spoon polenta into large serving bowls. Top with halibut. Spoon in 2 ounces of hot chicken broth and drizzle with truffle oil. Garnish with a rosemary sprig.

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