Halibut Beurre Blanc
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- Total time
- 25 min
- Serves
- 2
- Cuisine
- French
Ingredients
- 2 Halibut filets (6-8 oz)
- 1 Shallot (small, brunoise)
- 1/3 cup Dry white wine
- 2.5 tbsp White wine vinegar
- 1/2 tsp Honey
- 8 tbsp Butter (cold)
- Black pepper (to taste)
- Salt (to taste)
- Micro arugula
Steps
- 1
First, preheat a pan on high for 2 minutes. Add in some olive oil and after 30 seconds, add in your salted fish. Then, sear on medium high for 4-5 minutes, flip over. Sear for 1-2 minutes. Cover, turn heat off and let it rest for 2 minutes.
- 2
Secondly, to a saucepan add your shallot, vinegar and wine. Then, bring to a simmer and reduce to 1/3. It should be almost all absorbed by the shallot. Add in honey.
- 3
Off heat add your cold butter, 2 tbsp at a time and emulsify. Add more butter if you want it creamier.
- 4
Lastly, serve the fish over it, top it with black pepper and micro arugula.
Source: foodmymuse.com·Own this recipe or photo? Request removal