HALIBUT WITH SORREL BEURRE BLANC

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Halibut With Sorrel Beurre Blanc image

A delicious beurre blanc-I know, "beurre blanc" may sound to you rather involved and oh-so fancy (fancy indeed!) but don't fret, it's easy as long as you prep your ingredients beforehand and follow directions carefully. Local recipe. Another fine example of a successful Oregonian-French 'partenariat'.

Provided by COOKGIRl

Categories     Halibut

Time 30m

Yield 4 halibut steaks

Number Of Ingredients 8

1 large shallot, minced (I thinly sliced the shallots instead)
1/2 cup white wine (we sampled a quite lovely Oregon pinot gris)
1 cup heavy cream
4 large sorrel
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
4 halibut fillets, preferably center-cut (approximately 6 ounces each)
olive oil
salt & freshly ground black pepper (used a coarse French grey sea salt)

Steps:

  • Preheat the oven to 425 degrees.
  • How to make the SORREL BEURRE BLANC: Combine the minced shallot and white wine in a small non-reactive saucepan. Cook over medium heat until the liquid is reduced to about a few teaspoons. Be careful not to burn, reducing heat to low if necessary.
  • Add the cream and reduce further until quite thick.
  • While the cream mixture is reducing, remove the ribs from the sorrel leaves and cut them into a chiffonade. Chiffonade: roll leaves then cut cross-wise into thin ribbons.
  • Remove the cream mixture from the heat. Stir the sorrel into the reduced cream, add the cold butter, and blend until smooth using a hand-held blender, a blender or a food processor. ( I simply whisked the mixture well and skipped blending.).
  • Place the sauce pan in warm water or on a warm spot on the stove while you prepare the halibut.
  • HALIBUT: Drizzle the halibut filets with a little olive oil to coat them, then salt and pepper generously.
  • Place on a baking sheet and roast in the oven for 8 to 10 minutes, depending on the size of the filets and your personal preference.
  • Transfer the halibut filets to dinner plates and spoon the sorrel beurre blanc over the top.
  • Delicious served alongside fingerlings or chive mashed potatoes, roasted asparagus, fiddlehead ferns (see recipe #374970 for example) or steamed indigo carrots, as a suggestion.

Nutrition Facts : Calories 754.8, Fat 40, SaturatedFat 20.5, Cholesterol 234.8, Sodium 245.3, Carbohydrate 3.3, Sugar 0.3, Protein 86.3

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