Halibut With Sorrel Beurre Blanc Recipes

MUSTARD CRUSTED HALIBUT WITH BEURRE BLANC

Steps:

• Cut the butter in small cubes and put in a bowl. Set the bowl in ice water. (The butter should be very cold; otherwise it might melt too quickly and the sauce might break.) Place shallots in a medium stainless-steel saucepan. Add the white wine and wine vinegar. Boil the liquid over high heat until it is reduced to a scant 1 tablespoon. 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. (The sauce should be fairly thick.) Add a little lemon juice to the sauce to taste. Season with salt and white pepper. If you're a purist, you'll want to strain the shallots out of the sauce before serving. 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. And some chefs like to bolster the sauce with a little creme fraiche just before serving it. Keep sauce warm until needed. This sauce can be made up to 1 hour in advance and kept in a bain marie over warm water.;
• Preheat oven to 500 degrees. Season fillets well with salt and pepper. Cover fillets with mustard and place into a roasting pan. Cook fillets at 500 degrees for 10 minutes. Remove from pan to a plate and surround with beurre blanc. Serve.;

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.

HALIBUT WITH TOMATO-SORREL SAUCE

Steps:

• For Sauce:
• Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
• For Halibut:
• Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
• Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
• Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
• Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.