Halibut with Beurre Nantais

Name: Halibut with Beurre Nantais
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: French
Ingredients: 4 Halibut fillets; 2 Shallots; 120 ml Dry white wine; 1 tbsp White wine vinegar; 150 g Cold butter; 1 tsp Lemon juice; 1 tbsp Chives; to taste Salt; to taste White pepper

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A refined Loire-style butter sauce with shallots and white wine turns firm halibut into a quietly aristocratic fish course.

Serves: 4 people

Preparation time: 25 min

Ingredients

Halibut fillets – 4
Shallots – 2
Dry white wine – 120 ml
White wine vinegar – 1 tbsp
Cold butter – 150 g
Lemon juice – 1 tsp
Chives – 1 tbsp
Salt – to taste
White pepper – to taste

Method

Poach or steam the halibut until just flaky. Reduce the shallots with wine and vinegar, then whisk in butter to make a classic beurre nantais. Add lemon, spoon over the fish and scatter with chives.