Sautéed halibut with arugula, roasted beets, and horseradish crème fraîche from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 366) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beluga lentils

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wild salmon for halibut.

  • Mtetpon on January 13, 2019

    I served this with the lentils as suggested and it made a perfect Sunday supper.

  • fprincess on February 13, 2012

    Very good and one of the lesser-prep intenstive recipes from the book. eGullet post and picture here: http://egullet.org/p1862513

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