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1
In a large saute pan, heat 1 tablespoon of the oil over medium-high heat.
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2
Add the sausage and stir to break up into pieces.
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3
Cook until browned, 3 to 4 minutes.
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4
Add the onions and garlic and cook, stirring, until soft, 3 minutes.
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5
Add the squash and cook, stirring, until golden brown, 5 to 6 minutes.
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6
Add the sugar, salt, pepper, and chicken stock, and stir.
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7
Cover and cook over medium heat until the squash is tender, 5 to 6 minutes.
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8
Uncover, stir, and cook until the liquid is absorbed, 2 to 3 minutes.
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9
Remove from the heat, adjust seasoning, to taste, and cover to keep warm until ready to serve.
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10
Preheat the oven to 400 degrees F.
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11
Using a mandolin or other slicing machine, cut the zucchini lengthwise into long ribbons, about 1/8-inch thick.
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12
On a work surface, overlap 2 long zucchini ribbons to form a cross.
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13
In the center of the cross, place 1 halibut medallion and season lightly with salt and pepper.
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14
Brush a small amount of egg wash on each zucchini strip and fold alternately over the fish to form a tight package.
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15
Lightly salt and pepper.
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16
Repeat with the remaining ingredients.
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17
In a large non-stick skillet, heat the remaining 2 tablespoons oil over medium-high heat.
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18
Add the fish packages, folded side down, and sear for 2 to 3 minutes.
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19
Add the butter, turn the fish and place in the oven until cooked through and tops are golden, 5 minutes.
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20
Remove from the oven.
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21
To serve, spoon the squash hash in the center of 4 plates.
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22
Top each portion with 2 fish packages and nap with the Pinot Noir Butter Sauce.
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23
Garnish each plate with zucchini blossoms and sprinkle with chopped chives.
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24
Serve immediately.
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25
In a medium saucepan, combine the shallots, wine and peppercorns and bring to a boil.
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26
Reduce the heat to medium-low and simmer until reduced in volume by half, about 2 minutes.
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27
Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
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28
Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
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29
Strain into a clean container and use immediately.
