Ingredients

• 4 halibut fillets, 8 ounces each

• 1 Tablespoon unsalted butter

• 1 yellow onion, sliced

• 2 carrots, sliced

• 1 bulb fennel, sliced and washed

• ½ teaspoon fresh tarragon leaves

• ½ cup white wine

• Kosher salt and freshly ground black pepper

• Finely chopped chives for garnish

• 2½ cups homemade shellfish or fish stock

• 1 ounce unsalted butter

• 1 ounce flour

• 8 shrimp, peeled and deveined

• 4 ounces bay scallops

Instructions

Prepare the Vegetables and Fish

Melt the butter in a large skillet over medium heat. Add the onion, carrots, and fennel and cook for about 15 minutes, stirring occasionally, until softened. Stir in the tarragon.

Transfer the vegetables to a gratin or baking dish. Arrange the halibut fillets over the vegetables and season with Kosher salt and pepper. Pour the wine into the dish.

Cook the Fish

Preheat the Wolf Convection Steam Oven in Convection Broil mode to 375°F with a rack in position 3.

Cook the halibut for 10 to 12 minutes per inch of thickness, or until the fish is opaque and flakes easily.

Make the Velouté

Bring the stock to a simmer in a saucepan.

In a second saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture develops a lightly toasted aroma.

Gradually whisk the hot stock into the roux. Return to low heat and cook for about 1 hour, stirring occasionally. Skim the surface as needed. Strain through a fine-mesh strainer and keep warm.

Finish the Sauce

About 3 minutes before serving, add the shrimp and scallops to the warm velouté and poach gently until cooked through.

Serve

Spoon the vegetables onto warmed plates and top with the halibut. Spoon the seafood velouté over the fish, garnish with chopped chives, and serve immediately.