Halibut with Shallot Butter Sauce
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Ingredients
| 1 pint | fish stock | | 4 oz. | unsalted butter, cut into sm. pieces | | 4 | halibut steaks, about 6 oz. each | | 1 tbsp. | Pernod® | | 4 | shallots, chopped finely | | Salt and pepper | | 4 | fl. oz. white wine | | 1 tbsp. | white wine vinegar |
0 Recipe Reviews
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Instructions
Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce.
Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod®, salt and pepper, and a tablespoon of fish cooking liquid.
Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.
Author's Comments
The dish is topped off with a traditional European shallot butter sauce, made with wine vinegar, white wine and Pernod, which adds a much-needed subtle kick to the mild flavor of halibut.
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