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Fresh Halibut and White Wine Sauce
paired with a dry Semillon Wine
3/4 cup dried green lentils
1 medium carrot, finely diced
fresh ground salt and pepper to taste
3/4 cup dry white wine
3 medium shallots, minced
1/2 cup sweet butter
1 1/2 pounds skinless halibut filets, cut into four equal pieces
1/2 cup chives, chopped for garnish

In a medium saucepan, combine lentils, carrots, and 3 1/2 cups of water, then season with salt and pepper. Bring to a boil. Reduce heat, cover and cook for 20-30 minutes or until lentils are tender. Strain, reserving lentils and carrots and set aside.

In a small saucepan, heat wine and add 2/3 of the minced shallots. Reduce liquid to 1/4 cup. Strain, reserving liquid and return to saucepan. Whisk in 1 at a time, 6 tablespoons of butter, until completely incorporated. Do not allow sauce to boil. Set aside and keep warm.

In a large sautépan, melt 1 tablespoon of butter over medium heat. Season the fish fillet with salt and pepper, and place into pan. Cook fish about 3-4 minutes or until it begins to turn brown, then turn and cook other side until fish begins to feel firm in the middle. Remove fish and keep warm. In the same sautépan, heat remaining butter and add remaining shallots. Cook until tender. Add lentils and carrots and toss. Heat through and season with salt and pepper. Place 1/4 amount of lentil mixture on a plate in a neat pile. Place halibut on top and garnish with chives. Serve immediately.

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