Halibut with Mini Vegetables and Beurre Blanc Sauce
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
3
Description
Beurre blanc sauce: In a saucepan, reduce white wine vinegar with wine, pepper, and bay leaf by two-thirds. Strain, add cream, bring to a slight boil, and whisk in butter. Finally, add julienned basil. To serve, arrange the vegetables on a plate. Place the fish on top. Serve the sauce separately. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Asparagus - 1.1 oz
- Mini vegetables - 1.1 oz
- Snap Peas - 1.1 oz
- Marinated cherries - 1.1 oz
- Halibut - 7.1 oz
- Olive Oil - to taste
- Salt - to taste
- Béchamel sauce - 2.8 oz
- White Pepper (whole) - to taste
- Red Wine Vinegar - 0 fl oz
- Allspice berries - 0.1 oz
- Bay leaf - 1 piece
- Dry White Wine - 1 fl oz
- 33% Cream - 3 fl oz
- Butter - 2.6 oz
- Fresh basil leaves - 0.1 oz
Step by Step guide
Step 1
Bake the halibut in the oven for 4 minutes.
Step 2
Blanch the vegetables in water until slightly tender.
Step 3
Season with salt and pepper. Sauté briefly in butter.
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