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| Seared Halibut with Asparagus, Citrus Beurre Blanc |
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Seared Halibut with Asparagus, Citrus Beurre Blanc
Download Recipe
Yield: 10 servings |
Ingredients
Halibut
Fleur de Sel
Fleur de Sel
Asparagus Tips (blanched)
Lemons (juiced)
Black Pepper Corns
Fresh Thyme
Honey
Heavy Cream
European Style Butter
Peju Sauvignon Blanc |
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Amount
ten 4 oz. portions
6 tbsp.
2 tbsp.
40 pieces
3 each
1 tbsp.
1 bunch
3 tbsp.
2 cups
1½ lbs.
750 ml |
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| 1. |
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Peel and blanch the asparagus. |
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| 2. |
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Cut them into even lengths and season. |
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| 3. |
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Season and sear the halibut in a large sauté pan. |
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| 4. |
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In a sauce pot add wine, lemon juice, black pepper corns, thyme, and honey and reduce until it is fine syrup. |
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| 5. |
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Add heavy cream and reduce by half. |
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| 6. |
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Small dice butter and slowly add to cream reduction. |
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| 7. |
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Once all the butter is added season and strain through a fine chinois. |
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