| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 8 |
|
Sticks unsalted butter; (4 cups) |
| 2 |
|
Shallots; peeled and finely |
|
|
; diced |
| 1 |
c |
Dry white wine |
| 1 |
tb |
White-wine vinegar |
| 1 |
|
Lemon |
|
|
Salt and white pepper; to taste |
|
|
Finely minced parsley or fresh; (optional) |
|
|
; tarragon |
| 4 |
|
Halibut fillets; (1 1/2 inches thick, |
|
|
; 6 ounces) |
|
|
Salt and pepper; to taste |
| 1/4 |
c |
Coarse grain Dijon mustard |
INSTRUCTIONS
BEURRE BLANC
HALIBUT
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.
HALIBUT:
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.
Converted by MC_Buster.
Per serving: 7140 Calories (kcal); 745g Total Fat; (94% calories from fat);
94g Protein; 12g Carbohydrate; 2116mg Cholesterol; 336mg Sodium Food
Exchanges: 0 Grain(Starch); 12 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
147 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0031
Converted by MM_Buster v2.0n.
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