Shingle the slices of prosciutto on a cutting board so the pieces overlap a little at the top. Place the halibut filet in the center, season with only pepper because the prosciutto is salty. Wrap the prosciutto tightly around the piece of fish, trim off any excess prosciutto.

Add olive oil to a non-stick pan and heat on high heat. Place the wrapped fish into the pan. Make sure you lay down the overlapped prosciutto side first as the heat will seal the wrap. Flip the fish once you notice that the prosciutto is browning on the edges. (About 3 minutes then let the other side sear for about 3 more minutes.)

Remove from the pan and place in a preheated oven at 500° for about 6 minutes.

Slice the red onion. In a sauté pan add about a tablespoon of olive oil, add the red onion and garlic and sauté about 2 minutes. Next add the Arugula, spinach and basil leaves, until they have wilted.

In a pot place 1 tablespoon of unsalted butter, heat slowly. While the pan is heating add your desired fresh herbs (we used rosemary, thyme and chive) let cook together for a minute or two then add 3 cups of Wagner Dry Riesling. Add a ¼ teaspoon of corn starch just to bind together the oils of the butter and whisk until smooth.

Plate and serve with a glass of Wagner Dry Riesling

-Tony Rs executive chef Al Farnham