Basil-Steamed Halibut with Lemon Crème Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A simple, quick fish stock is used for steaming the fish and for the sauce. Ask your fishmonger for white fish bones; the flavor from darker-fleshed fish might be too strong. It's important to thoroughly rinse fish bones and remove any blood before preparing the stock. Ingredients:
1 1/2 pounds white fish bones |
2 medium carrots, peeled and coarsely chopped |
1 medium onion, peeled and coarsely chopped |
1 garlic clove, minced |
4 cups water |
1/4 cup crème fraîche |
2 1/4 teaspoons fresh lemon juice |
1 large egg yolk |
1 1/2 tablespoons unsalted butter |
1/2 teaspoon fine sea salt, divided |
1/4 teaspoon freshly ground black pepper |
1 bunch fresh basil leaves (about 1 ounce) |
4 (6-ounce) halibut fillets, skinned |
torn fresh basil leaves (optional) |
Directions:
1. Combine first 4 ingredients in a large Dutch oven; add 4 cups water. Bring to a boil; reduce heat, and simmer 20 minutes. Strain mixture through a sieve into a bowl, reserving stock. Discard solids.
2. Pour 1/4 cup stock into a small saucepan (set remaining stock aside); bring to a boil over high heat. Boil 2 minutes or until stock is reduced to 2 tablespoons. Reduce heat to low. Combine crème fraîche, juice, and egg yolk in a small bowl, stirring with a whisk. Slowly pour egg mixture into reduced stock, stirring constantly with a whisk. Remove from heat; stir in butter, 1/4 teaspoon salt, and pepper. Set aside.
3. Pour remaining stock into a large skillet; bring to a simmer over medium-high heat.
4. Line a vegetable steamer with 1 bunch basil leaves; arrange fillets in a single layer over basil. Place steamer in skillet; cover and steam fillets 15 minutes or until fish flakes easily when tested with a fork. Carefully remove steamer from skillet. Sprinkle fillets with remaining 1/4 teaspoon salt; let stand 5 minutes. Serve with sauce. Garnish with basil leaves, if desired.
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