Halibut With Sorrel Beurre Blanc Recipes

HALIBUT WITH SORREL BEURRE BLANC

Steps:

• Preheat the oven to 425 degrees.
• How to make the SORREL BEURRE BLANC: Combine the minced shallot and white wine in a small non-reactive saucepan. Cook over medium heat until the liquid is reduced to about a few teaspoons. Be careful not to burn, reducing heat to low if necessary.
• Add the cream and reduce further until quite thick.
• While the cream mixture is reducing, remove the ribs from the sorrel leaves and cut them into a chiffonade. Chiffonade: roll leaves then cut cross-wise into thin ribbons.
• Remove the cream mixture from the heat. Stir the sorrel into the reduced cream, add the cold butter, and blend until smooth using a hand-held blender, a blender or a food processor. ( I simply whisked the mixture well and skipped blending.).
• Place the sauce pan in warm water or on a warm spot on the stove while you prepare the halibut.
• HALIBUT: Drizzle the halibut filets with a little olive oil to coat them, then salt and pepper generously.
• Place on a baking sheet and roast in the oven for 8 to 10 minutes, depending on the size of the filets and your personal preference.
• Transfer the halibut filets to dinner plates and spoon the sorrel beurre blanc over the top.
• Delicious served alongside fingerlings or chive mashed potatoes, roasted asparagus, fiddlehead ferns (see recipe #374970 for example) or steamed indigo carrots, as a suggestion.

ALMOND-CRUSTED HALIBUT WITH BEURRE BLANC

Steps:

• For beurre blanc: In a small heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste until liquid is evaporated.
• Add crème fraîche and boil until reduced by half.
• Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan off heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer; it should not get hot enough to separate.)
• Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste.
• Keep beurre blanc warm by setting bowl in a larger pan of very warm water.
• For the halibut: Preheat broiler.
• Pat halibut fillets dry and season with salt and pepper.
• In a large non-stick skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sauté fillets in 2 batches 2 to 3 minutes on each side, or until golden and just cooked through.
• Transfer fillets as cooked with a slotted spatula to a baking sheet and cool 5 minutes.
• In a small bowl with a fork stir together breadcrumbs, almonds and remaining tablespoon butter.
• Brush tops of fillets with egg and spread with almond mixture.
• Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned.
• Arrange a fillet on each of 6 plates and spoon beurre blanc around it.