Alaskan Halibut With Crayfish Sauce Recipes
ALASKAN HALIBUT WITH CRAYFISH SAUCE
Provided by Betty Fussell
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 16
Steps:
- In a large pan, saute the crayfish heads in the olive oil until they turn red, about five minutes. If using shrimp, saute them until the shells turn pink, about one-and-a-half to two minutes. When cool enough to handle, shell the shrimp, returning the shells to the pan and reserving the meat for garnish. To the pan, add the onion, leeks, celery, parsley, thyme and bay leaves and let them soften for about two minutes.
- Cover the mixture with cold water, bring the liquid to a boil, remove any scum and simmer gently for 30 minutes. Strain and reserve the liquid.
- Add the shallots to the liquid and bring to the boil. Reduce the liquid to a half cup and reserve until ready to finish the sauce.
- Preheat the oven to 400 degrees. Prepare the halibut by brushing the fish with oil on both sides. Place the fish in a buttered baking dish and add the quarter-cup of wine. Sprinkle the top of the fish with bread crumbs and bake for five to seven minutes. Remove to serving plate and keep warm.
- Finish the sauce by reheating the stock and reducing it to a quarter-cup. Add the slices of butter gradually, whisking the sauce continuously to incorporate the butter, as in a beurre blanc sauce. Season to taste with salt and pepper. If using shrimp, add the shrimp meat and heat until warm, but do not overcook. Add the basil and pour the sauce over the fish.
Nutrition Facts : @context http, Calories 1144, UnsaturatedFat 37 grams, Carbohydrate 32 grams, Fat 90 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 47 grams, Sodium 1452 milligrams, Sugar 11 grams, TransFat 3 grams
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