Best Halibut With A White Belgian Beer Sauce Recipes

CRISPY BEER BATTERED HALIBUT

Steps:

• Slice fish into rectangular fillets, roughly 6 inches by 2 inches. Remove skin if needed and pat dry with paper towels.
• Prepare your batter by adding 1/2 cup whole wheat flour, Old Bay, and egg to a shallow bowl. Stir a couple of times to break the yolk. Add beer and use a whisk or fork to combine until smooth. Set aside.
• Add vegetable oil to a large pot or saucepan, so that the oil is about 3 inches deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 375°F.
• In a second shallow bowl, add 1/4 cup of whole wheat flour.
• Working with one fish fillet at a time, dip your fish into the flour first, coating completely. Then, take your flour-coated fish and dunk it into your beer batter, making sure you have an even layer of batter coating your fish.
• Carefully drop your battered fish into the hot oil, frying for 4 minutes total. Use a skimmer or sieve to flip the fish after 2 minutes, to ensure an even cook. Repeat with all of your fish fillets, making sure to not overcrowd your oil-the battered fish will stick together if they get too close.
• Carefully remove your fried fish from the oil and place it on a paper towel to absorb excess oil.
• Serve immediately with lemon wedges.

BEER-BATTERED HALIBUT WITH TARTAR SAUCE

Steps:

• For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
• For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
• Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.

HALIBUT, WITH A WHITE BELGIAN BEER-SAUCE.

Steps:

• 1. White wine sauce is something you could make in 15 minutes, but I like to make it in advance: infused white wine with shallot, bay leaf and thyme, add fish stock and reduce by 2/3, add cream, reduce by 1/2, sieve it and add cube of ice cold butter before serving.
• 2. Start with boiling your potatoes and make a mash out of it. Depending on how you like it, mash more or less.
• 3. In the meantime you put a saucepan on the heat and pour in 2 cups of white wine with the chopped shallot, bay leaf and the thyme. When this is infused and reduced by at least 2/3, it becomes almost like syrup. Then add 3 cups of fish stock and reduce by 1/2. Add cream and reduce for another 5 minutes. Then sieve it and season to taste.
• 4. Now your potatoes should be ready. Put it aside and start with a new pan (I prefer coated for this, see "types of pots and pans" on suppliesformykitchen.com) with some olive oil, a cube of butter, all of the leek and a half inch of water.
• 5. Put is on a medium-high fire for about 4 minutes, make sure there is always water in the pan because it should not color or dry out! You have to taste it to make sure it's not underdone or worse!
• 6. Strain the leek and let it sit in the sieve to dry, BUT SAVE THE LIQUID. You will use this to make the mash smoother and tasty!
• 7. Meanwhile you can take a plate or pan that can go into the oven and strike butter with your hands on the whole inside of the pan, add the remaining stock and white wine and pour it in. Also put a bay leaf and some thyme in there and some crushed peppercorns and rough sea- or Himalayan salt. Cover it and let it poach for about 5 minutes in a strongly heated oven, each oven and pot or pan will take another poaching time... Just check up on it frequently and make sure there is always a quarter inch of moisture at the bottom!
• 8. When this is ready. Take out of the oven, and remove any cover it had and let at room temperature while you make the mash.
• 9. Add all the ingredients together for your mash (so also roast some chopped bacon, or cubes) and add the potatoes, leek, some cream and then the liquid from the leek. Season to taste with pepper and salt.
• 10. Then for the last part or the recipe you have to take a clean saucepan, add the 2 egg yolks and 2/3 of a cup of white beer, Belgian of course because this is a Belgian white beer recipe :-) Whisk it on top of a pot filled with simmering water to make sure it's temperature stays beneath the eggs cooking point! Whisk strong until you have a smooth foamy sauce! And add this to the slightly heated white wine sauce.
• 11. DONE! I really you're gonna try this and the next time you make it will be Christmas with your family!
• 12. Spread the love^^ Recipe created and shared by Jan Nevejans at http://suppliesformykitchen.com/belgian-white-beer-recipe/