Halibut pan-fried in champagne beurre blanc
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
|
1 |
kg |
halibut, skin removed |
|
250 |
g |
shallots |
|
375 |
ml |
champagne |
|
500 |
g |
butter |
|
|
|
salt and pepper |
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.