Halibut with scallops in garlic-cream sauce
4 servings
30 minutes
Halibut with scallops in garlic cream sauce is an exquisite dish of Russian cuisine that combines the delicate texture of seafood with an aromatic sauce. Baked in parchment envelopes, halibut steaks acquire special juiciness while scallops retain their natural softness. The garlic sauce made from cream and butter adds depth of flavor to the dish, making it rich and refined. Shallots add a hint of sweetness and parsley brings freshness. Historically, such dishes prepared in paper wrappings were common in Russian gastronomy, highlighting a love for techniques that preserve the natural taste of ingredients. This dish is perfect for both a romantic dinner and a festive feast, revealing the richness of seafood in every bite.
1
Take halibut steaks and scallops, let them thaw at room temperature, sprinkle with seasoning and drizzle with soy sauce, and leave to marinate.
- Halibut fillet: 4 pieces
- Scallops: 200 g
- Soy sauce: 3 tablespoons
- Seasoning for fish: to taste
2
Finely chop shallot and garlic, sauté them in butter until translucent.
- Shallots: 100 g
- Garlic: 2 cloves
- Butter: 30 g
3
Add cream and cook for another 2 minutes, then add chopped parsley and remove from heat.
- Cream 20%: 100 ml
- Parsley: to taste
4
Fold the parchment paper in half and cut it into rectangles approximately 30x40 cm.
5
You should have four rectangles of double-layer parchment for four steaks.
6
Place the steak in the center of the rectangle, top with scallops, and drizzle with cream sauce.
- Halibut fillet: 4 pieces
- Scallops: 200 g
- Cream 20%: 100 ml
7
Wrap the steak in a mold, send it to a preheated oven at 200 degrees, and bake for 20 minutes.
8
Take the cooked halibut with scallops, make a cut along the long side, and serve the dish hot in envelopes.