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Halibut with Calvados Nage & Pancetta Chips
By Chef Michael Carrigan

36 ounces Halibut (12) 3 oz. portions
1/4 cup Dry White Wine
Salt and White Pepper to taste

Calvados Nage
1 Shallots peeled and minced
1 clove Organic Garlic peeled and minced
1/2 cup Dry White Wine
1/2 cup Brandy Calvados brand, apple flavored
1 cup Apple Cider
1/2 cup Heavy Cream
8 ounces Unsalted Butter cold

Pancetta Chips
2 ounces Pancetta sliced thin
Parchment Paper or waxed paper


Season halibut portions with salt and white pepper. Sauté in a hot skillet for 1 minute on the first side; flip fish over, adding the wine to keep it moist. Finish in a 400 degree oven for about 4 minutes. Do not overcook.

Calvadoes Nage
Sweat shallots and garlic for 2 minutes being careful not to get any color. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add the Calvados or any other apple flavored brandy and reduce by half. Add the heavy cream and again reduce by half. Turn the flame to very low and whisk in the cold butter pat by pat to form an emulsion. Do not get the nage too hot or it will separate.

Pool very small amount on one side of plate, draw artistic squiggles through pool. Cover pool with Halibut filet.

Pancetta Chips
Form pancetta into circles as seen in the photos of the dish. Place them between 2 sheets of parchment or waxed paper forming 12 chips on baking sheet. Bake in low oven (105 degrees) until pancetta is crispy but not too brown, about 1 1/2 hours. Chips are used to garnish Halibut.