HALIBUT WITH SORREL BEURRE BLANC
A delicious beurre blanc-I know, "beurre blanc" may sound to you rather involved and oh-so fancy (fancy indeed!) but don't fret, it's easy as long as you prep your ingredients beforehand and follow directions carefully. Local recipe. Another fine example of a successful Oregonian-French 'partenariat'.
Provided by COOKGIRl
Categories Halibut
Time 30m
Yield 4 halibut steaks
Number Of Ingredients 8
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.
Nutrition Facts : Calories 754.8, Fat 40, SaturatedFat 20.5, Cholesterol 234.8, Sodium 245.3, Carbohydrate 3.3, Sugar 0.3, Protein 86.3
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Jean Sawan
[email protected]I would not recommend this recipe.
Tanvir Hussein
[email protected]This dish was a big disappointment. The halibut was overcooked and the sauce was too thin.
Gc fagiani
[email protected]I didn't like the flavor of the sorrel. I think I'll try a different sauce next time.
Chamod Kavindu
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
david acheampong
[email protected]I had some trouble finding sorrel, but I used spinach instead and it worked out fine.
Floyd Hagood
[email protected]I found the sauce to be a bit bland. I added some lemon juice and it was much better.
ashok chaudary
[email protected]This was a bit too rich for my taste, but my husband loved it.
Kyomugisa Caroline
[email protected]I've made this dish several times and it's always a winner. The sauce is especially good.
Lori Ghiraldi
[email protected]This is my go-to recipe for halibut. It's simple to make and always turns out great.
Animashaun Opeyemi
[email protected]I love this recipe! It's always a hit with my family and friends.
Esak
[email protected]Delicious!
Liam Murphy
[email protected]This dish was easy to make and very impressive. I served it to my in-laws and they loved it. I will definitely be making this again.
Sanaullah Halemee
[email protected]I followed the recipe exactly and the dish turned out great! The sauce was a little thin for my taste, so I added a bit more cornstarch. Other than that, it was perfect.
Blessing Blessy
[email protected]This was a great recipe! The halibut was cooked perfectly and the sauce was delicious. I served it with roasted vegetables and it was a perfect meal.
Rebecca Duffy
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish. The halibut was mild and flaky, and the sauce was light and flavorful. I would definitely make this again.
mwrad dlshad
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the delicate flavor of the halibut and the creamy, tangy sauce. It was a bit time-consuming to make, but it was well worth the effort.
Happiness Odoma
[email protected]This halibut with sorrel beurre blanc was an absolute delight! The fish was cooked to perfection, flaky and moist, while the sauce was rich and flavorful. The sorrel added a lovely tang that balanced out the richness of the butter and cream. I would