4 small halibut filets, 1/2-3/4" thick, skinned Olive oil Salt & freshly ground pepper 8 pancetta slices 1 cup cream 1 tomato, peeled, seeded & finely chopped 1/4 cup gorgonzola cheese, crumbled 1 Tablespoon fresh tarragon, chopped Tarragon sprigs for garnish
Preheat oven to 350 degrees F.
Cut halibut filets into 2-1/2" squares, so that you have 8 squares and odd shaped left over pieces.
Place pancetta slices on a baking sheet and place a second smaller baking sheet atop pancetta slices to make sure they stay flat during baking. (I use round pizza pans, one on top the other).
Place pancetta in oven and bake for 15 minutes.
Remove from oven and check to see if pancetta is crisp. If not, return to oven for 5 more minutes and check again. When pancetta has baked into crisp, flat and hard chips, transfer to a plate. Leave oven on.
Add cream to a skillet and bring to a simmer. Add tomatoes, gorgonzola and chopped tarragon to cream. Let simmer until sauce reduces and thickens. Season to taste with salt and freshly ground pepper.
Completely rub each piece of halibut with olive oil and season with salt and pepper.
Place in oven and bake for 6-7 minutes or until opaque all the way through.
To serve, pool a couple of spoonfuls of sauce onto individual plates and top with a pancetta chip. Place a halibut square in the center of each pancetta chip and top fish with another pancetta chip, then another halibut square. Top final halibut square with a tarragon sprig. Serve immediately with remaining sauce on the side.
This is a wonderful presentation and a fabulous tasting dish! Remarkably quick and easy, this is definately a show stopper.
The extra pieces of halibut will be gobbled up when everyone starts looking for seconds!