Halibut with Mini Vegetables and Beurre Blanc Sauce
Main Dishes • Author's
Description
Beurre blanc sauce: In a saucepan, reduce white wine vinegar with wine, pepper, and bay leaf by two-thirds. Strain, add cream, bring to a slight boil, and whisk in butter. Finally, add julienned basil. To serve, arrange the vegetables on a plate. Place the fish on top. Serve the sauce separately. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Asparagus 0 oz
- Mini vegetables 0 oz
- Snap Peas 0 oz
- Marinated cherries 0 oz
- Halibut 5 oz
- Olive Oil to taste
- Salt to taste
- Béchamel sauce 5 oz
- White Pepper (whole) to taste
- Red Wine Vinegar 0 fl oz
- Allspice berries 0 oz
- Bay leaf 1 piece
- Dry White Wine 0 fl oz
- 33% Cream 5 fl oz
- Butter 5 oz
- Fresh basil leaves 0 oz
Step-by-Step Guide
Step 1
Bake the halibut in the oven for 4 minutes.
Step 2
Blanch the vegetables in water until slightly tender.
Step 3
Season with salt and pepper. Sauté briefly in butter.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!