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
MUSTARD CRUSTED HALIBUT WITH BEURRE BLANC
Provided by Food Network
Number Of Ingredients 10
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.;
SLOW ROASTED HALIBUT
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 250 degrees F.
- For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.
- Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
- For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.
- Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don't allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.
- For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.
HALIBUT WITH GRAPEFRUIT BEURRE BLANC
Make and share this Halibut With Grapefruit Beurre Blanc recipe from Food.com.
Provided by kymgerberich
Categories Halibut
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make Beurre blanc:.
- Finely grate 1 tsp zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
- Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
- Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 Tbl. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
- Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
- Cook fish and vegetables:.
- Preheat oven to 250 degrees F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 Tbl oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saute fish, in batches, if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
- Wipe skillet clean and heat remaining 1 1/2 Tbl oil over moderately high heat until hot but not smoking, then saute mushrooms with salt and pepper to taste, stirring, until golden brown, 5 - 7 minutes. Add endives and saute, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
- Serve fish over mushrooms, topped with beurre blanc and zest.
Nutrition Facts : Calories 972.9, Fat 49.3, SaturatedFat 21.1, Cholesterol 206.8, Sodium 286.5, Carbohydrate 40.7, Fiber 10.3, Sugar 5.4, Protein 91.4
HALIBUT WITH GRAPEFRUIT BEURRE BLANC
Categories Fish Mushroom Sauté Valentine's Day Dinner Grapefruit Halibut Winter Anniversary Endive Party Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Make beurre blanc:
- Finely grate 1 teaspoon zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
- Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
- Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
- Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
- Cook fish and vegetables:
- Preheat oven to 250°F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
- Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
- Serve fish over mushrooms, topped with beurre blanc and zest.
HALIBUT WITH TOMATO-SORREL SAUCE
Categories Fish Leafy Green Tomato Bake St. Patrick's Day Spring Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 14
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.
More about "halibut with sorrel beurre blanc recipes"
HALIBUT WITH BEURRE BLANC SAUCE - GOLD MEDAL WINE CLUB
From goldmedalwineclub.com
BAKED HALIBUT WITH VEGGIES SHEET PAN RECIPE - HOW TO …
From prevention.com
PAN SEARED HALIBUT WITH LEMON BEURRE BLANC AND …
From hellskitchenrecipes.com
POACHED HALIBUT IN CAVIAR BEURRE BLANC RECIPE - WINE …
From winemag.com
PAN SEARED HALIBUT WITH FRESH PEAS AND NEW POTATOES
From sheeats.ca
RECIPE: POACHED HALIBUT WITH ESCAROLE AND OYSTER …
From westcoastfood.ca
PAN FRIED HALIBUT WITH PANKO CRUST AND LEMON BURRE …
From cookswithcocktails.com
HALIBUT WITH SORREL SAUCE - HARBOR FISH MARKET
From harborfish.com
HALIBUT WITH SORREL BUTTER SAUCE | OREGONIAN RECIPES
From recipes.oregonlive.com
SAUTEED HALIBUT WITH BEURRE ROUGE RECIPE - LOS ANGELES TIMES
From latimes.com
ZA'ATAR CRUSTED HALIBUT WITH BEURRE BLANC BY COSETTESKITCHEN - THE …
From thefeedfeed.com
SEARED HALIBUT WITH LEMON DILL BEURRE BLANC - LISA'S DINNERTIME DISH
From lisasdinnertimedish.com
RECIPE: FRESH PACIFIC HALIBUT WITH ORANGE BEURRE BLANC
From globalnews.ca
HALIBUT CHEEKS WITH LEMON-DILL BEURRE BLANC - PACIFIC SEAFOOD
From pacificseafood.com
HALIBUT WITH GRAPEFRUIT BEURRE BLANC - LOVE AND OLIVE OIL
From loveandoliveoil.com
HALIBUT WITH BEURRE BLANC AND DAIKON CHOUCROUTE RECIPE - DANIEL …
From mastercook.com
PAN ROASTED HALIBUT WITH MEYER LEMON BEURRE BLANC
From goodmotherdiet.com
RECIPE: PAN-SEARED HALIBUT WITH CIDER BEURRE BLANC
From cidercraftmag.com
SEARED HALIBUT WITH A LEMON & TOBIKO BEURRE BLANC - FOOD …
From foodnetwork.ca
HALIBUT CHEEKS WITH ASPARAGUS AND BEURRE BLANC - PINTEREST
From pinterest.ca
HALIBUT WITH ORANGE BEURRE BLANC - THE GOURMET WAREHOUSE
From gourmetwarehouse.ca
HALIBUT WITH BEURRE BLANC – LAGANA CELLARS
From laganacellars.com
ROSE HARISSA BAKED HALIBUT WITH BEURRE BLANC - GIMLI FISH MARKET
From gimlifish.com
HALIBUT WITH SORREL BEURRE BLANC- WIKIFOODHUB
From wikifoodhub.com
STUPID-EASY RECIPE FOR ROASTED HALIBUT WITH BEURRE BLANC
From food.amerikanki.com
HALIBUT CHEEKS WITH ASPARAGUS AND BEURRE BLANC
From acanadianfoodie.com
HALIBUT WITH BEURRE BLANC AND DAIKON CHOUCROUTE | PUNCHFORK
From punchfork.com
WILD PACIFIC HALIBUT WITH ORANGE BEURRE BLANC
From wildpacifichalibut.com
HALIBUT WITH SHRIMP AND CHAMPAGNE BEURRE BLANC - CANADIAN LIVING
From canadianliving.com
HALIBUT WITH A DREAMY BEURRE BLANC SAUCE · FAITH MIDDLETON'S …
From foodschmooze.org
GRILLED SALMON WITH SORREL BEURRE BLANC - RICARDO
From ricardocuisine.com
BEST SEARED HALIBUT WITH BEURRE BLANC SAUCE RECIPES
From foodnetwork.ca
RECIPES FOR HALIBUT WITH SORREL BEURRE BLANC
From cooktime24.com
ROASTED HALIBUT ON A SPRING ONION ROSTI WITH SORREL BEURRE BLANC
From recipearchive.co.uk
HALIBUT - LEMON BUERRE BLANC SAUCE - ANOVA CULINARY
From recipes.anovaculinary.com
HALIBUT W/ SPINACH & SCALLOP-CITRUS BEURRE BLANC - FEEDING ANDY
From feedingandy.blogspot.com
WORLD BEST FILLET COOKING RECIPES : HALIBUT WITH SORREL BEURRE BLANC
From worldbestfilletrecipes.blogspot.com
HALIBUT WITH SORREL BEURRE BLANC - PLAIN.RECIPES
From plain.recipes
You'll also love