The classic beurre blanc sauce forms the foundation for this recipe. As the sauce is frozen in portions, this is the perfect à la minute preparation of halibut.

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Ingredients

Preparation method

• Finely dice the shallots and cook in the champagne until soft.
• Purée the shallots and champagne in a blender until smooth.
• Beat the butter in a planetary mixer until fluffy and add the cooled down shallot purée.
• Divide the butter into portions and freeze. You can use a Flexipan sheet for this.
• Melt the required amount of butter à la minute in a pan. Do not stir.
• Remove the pan from the heat and beat the butter until airy.
• Heat the butter again and beat until airy again. Season to taste with salt and pepper.
• Portion the fish into fillets and dry between sheets of kitchen towel.
• Fry the fillets in the butter over low heat for about fifteen minutes.

Serving suggestions

• As a main dish with grilled green asparagus and a component of potato.
• As an entremets or main dish with components of leek and/or fennel.
• As an entremets or main dish with components of potato, artichoke, asparagus, celery, citrus, courgette, green herbs, fennel, chicory, and carrots.

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