Chefs love halibut for its versatility and hearty texture. Today, Chef Keller makes it two ways - one with red wine and one with white. Grilled Halibut in Barigoule (Artichoke Wine Broth); Red Wine Braised Halibut on a Bed of Endives and Mushrooms.
Visit the Website: http://www.hubertkeller.com
Episode #312 / Length: 28 minutes
- Tuesday, December 31st at 6:30 PM on KLRU Create