Halibut With Shallot Butter Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Halibut with Shallot Butter Sauce is a springtime favorite that profits from a dash of Pernod. The dish is topped off with a traditional European shallot butter sauce, made with wine vinegar, white wine and Pernod®, which adds a much-needed subtle kick to the mild flavor of halibut. Ingredients:
1 pint fish stock |
4 ounces unsalted butter, cut into small pieces |
4 (6 ounce) halibut steaks |
1 tablespoon pernod |
4 shallots, chopped finely |
salt and pepper |
4 fluid ounces white wine |
1 tablespoon white wine vinegar |
Directions:
1. Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce.
2. Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod®, salt and pepper, and a tablespoon of fish cooking liquid.
3. Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.
|
|