Halibut with Shrimp Pate & Apricot Glaze

submitted by 1859 National Hotel

American Cuisine
Entrees
Fish & Seafood

Serves 8

Recipe Credit: Tom Callahan, Executive Chef

Ingredients :

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Chef Bio :

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Executive Chef Tom Callahan and his crew bring their talents and knowledge to create the ultimate dining experience for you at the National Hotel in historic Jamestown.

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Description :

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A very popular seafood dish on the menu of this wonderful hotel located in California's Gold Rush Country.

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Instructions :

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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.