recipe
more from the good folks at kronenbourg 1664 (aka the carlsberg group): Potato Crusted Halibut with Kronenbourg Blanc Pea butter Sauce Serves 4 Ingredients: - 1 pint of heirloom cherry tomatoes - 3 tablespoons extra virgin olive oil - Salt and pepper to taste - 2 peeled Yukon gold potatoes - 4 pieces (6oz each) of halibut - 1 bottle Kronenbourg 1664 Blanc, using half and drinking the other half - 1/2 pound butter, chopped into small pieces - 1 cup frozen green peas - 2 slices of prosciutto, cut into thin strips - 1 shallot, chopped - 1 whole lemon, julienned - 1 bag baby spinach Preparation: For the Tomatoes: - Preheat oven to 350 degrees. Place tomatoes into an oven‐proof sauté pan and toss with 1 tablespoon extra-virgin olive oil, salt and pepper. Quickly roast until soft, about 20 minutes. Remove from heat and cool. For the Fish and the Sauce: - With the side of a cheese grater that creates the large shredded cheese,...