drink and food recipes

• 4 6 Oz Portions Halibut
• 1 Tbsp Pommerey (Grain Mustard)
• 1 Tsp Cracked Peppercorns
• 2 Tbsp Olive Oil
• Salt and Freshly Ground Pepper
• 1 Tbsp Butter
• 1 Leek Trimmed and Finely Sliced
• 1/4 Cup Chardonnay
• 1/4 Cup Whipping Cream
• 1 Tbsp Lemon Juice

1. Preheat Oven to 400oF / 200oC
2. Combine mustard, peppercorns and 1 Tbsp oil. Reserve. Heat remaining 1 Tbsp oil in a large skillet over medium heat. Season halibut with salt and pepper. Add halibut to skillet brown on both sides. Transfer to baking dish and bake for 5-7 minutes.
3. For sauce, heat butter in a skillet over medium heat, add leek and sauté 2-3 minutes. Add mustard, wine, and cream, increase heat and simmer until thickened (about 2-3). Add lemon juice. Season with salt and pepper.
4. Chef’s Note: Chardonnay works well with the leeks and pommerey mustard