Ingredients
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1
-
4
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4
-
1
-
4
-
-
4
-
1
-
-
-
-
-
-
-
Directions
Halibut With Shallot Butter Sauce,Halibut with Shallot Butter Sauce is a springtime favorite that profits from a dash of Pernod. The dish is topped off with a traditional European shallot butter sauce, made with wine vinegar, white wine and Pernod, which adds a much-needed subtle kick to the mild flavor of halibut.,Halibut with Shallot Butter Sauce is a springtime favorite that profits from a dash of Pernod. The dish is topped off with a traditional European shallot butter sauce, made with wine vinegar, white wine and Pernod, which adds a much-needed subtle kick to the mild flavor of halibut.
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Steps
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1
Done
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Place the Stock in a Wide Shallow Pan and Bring to a Simmer. Slide in the Fish, Cover and Poach For 6-8 Minutes Until the Fish Is Tender. Remove from the Heat and Keep the Fish Warm in the Liquid While Preparing the Sauce. |
|
2
Done
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Place the Shallots in a Small Pan With the Wine Vinegar. Boil Until Only a Tablespoon of Liquid Remains. Remove the Pan from the Heat. Add the Butter One Piece at a Time, Whisking Constantly to Make a Glossy Sauce. If the Sauce Becomes Too Thick, Return to the Heat Briefly. Add the Pernod, Salt and Pepper, and a Tablespoon of Fish Cooking Liquid. |
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3
Done
|
Lift the Fish from the Stock and Transfer to Warmed Dinner Plates. Spoon the Sauce Over the Top and Serve. |
