Mustard Crusted Halibut With Beurre Blanc
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cups
Unsalted Butter1 cup
White Wine (dry)1 tbsp
Wine Vinegar (white-)1
Lemon170 g
Halibut Fillets1
SaltDirections:
1
Cut the butter in small cubes and put in a bowl
2
Set the bowl in ice water
3
(The butter should be very cold; otherwise it might melt too quickly and the sauce might break
4
) Place shallots in a medium stainless-steel saucepan
5
Add the white wine and wine vinegar
6
Boil the liquid over high heat until it is reduced to a scant 1 tablespoon
7
Just before serving, add the pieces of butter to the pan, 1 at a time, whisking well after each addition, until it has all been used
8
(The sauce should be fairly thick
9
) Add a little lemon juice to the sauce to taste
10
Season with salt and white pepper
11
If you're a purist, you'll want to strain the shallots out of the sauce before serving
12
Some chefs prefer to leave the shallots in; if you're among them, you might also want to mix finely minced parsley or tarragon into the sauce
13
And some chefs like to bolster the sauce with a little creme fraiche just before serving it
14
Keep sauce warm until needed
15
This sauce can be made up to 1 hour in advance and kept in a bain marie over warm water
16
; Preheat oven to 500 degrees
17
Season fillets well with salt and pepper
18
Cover fillets with mustard and place into a roasting pan
19
Cook fillets at 500 degrees for 10 minutes
20
Remove from pan to a plate and surround with beurre blanc
21
Serve