Seared Alaskan Halibut with Sauvignon Blanc-Tomato Sauce

• In a saucepan simmer cream until reduced at least in half, can take up to 30min.
• Sauté the shallots, sun-dried tomatoes, and garlic in olive oil for 3 minutes. Add the tomatoes, wine, white stock, and basil bouquet garni and reduce by two thirds.
• Puree tomato mixture until smooth, then whisk in reduced cream. Add orange juice to taste and adjust seasonings. Whisk in butter.

• In a medium sauce pot over medium heat, place squash, butter, and water. Cover and turn heat to medium low. Cook for 12 – 15 minutes, checking every so often to make sure liquid has not evaporated (if it does add a scooch more water).
• Once squash is very tender, remove from heat and pour everything into food processor or use a potato masher to puree squash. Once semi smooth add in parmesan and adjust salt.

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper.
• Roast the asparagus for 15-20 minutes, until tender but still crisp.

• Salt and pepper fillets. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.

On a warm plate, spread a generous amount of Sunburst Squash Puree. Place the Seared Alaskan Halibut on top. Garnish with a spoonful of Sauvignon Blanc-Tomato Sauce and Roasted Asparagus on the side. Serve immediately with a glass of Merlot.