Mustard Crusted Halibut with Beurre Blanc

Ready in 1h

Try this Mustard Crusted Halibut with Beurre Blanc recipe, or contribute your own.


2 Shallots; peeled and finely
; diced
1 c Dry white wine
Salt and white pepper; to
; 6 ounces)
1 tb White-wine vinegar
8 Sticks unsalted butter; (4
salt and pepper; to taste
1 Lemon
; tarragon
4 Halibut fillets; (1 1/2
1/4 c Coarse grain Dijon mustard
Finely minced parsley or

Original recipe makes 1 servings



Cut the butter in small cubes and put in a bowl. Set the bowl in ice water. (The butter should be very cold; otherwise it might melt too quickly and the sauce might break.) Place shallots in a medium stainless-steel saucepan. Add the white wine and wine vinegar. Boil the liquid over high heat until it is reduced to a scant 1 tablespoon. Just before serving, add the pieces of butter to the pan, 1 at a time, whisking well after each addition, until it has all been used. (The sauce should be fairly thick.) Add a little lemon juice to the sauce to taste. Season with salt and white pepper. If youre a purist, youll want to strain the shallots out of the sauce before serving. Some chefs prefer to leave the shallots in; if youre among them, you might also want to mix finely minced parsley or tarragon into the sauce. And some chefs like to bolster the sauce with a little creme fraiche just before serving it. Keep sauce warm until needed. This sauce can be made up to 1 hour in advance and kept in a bain marie over warm water. HALIBUT: Preheat oven to 500 degrees. Season fillets well with salt and pepper. Cover fillets with mustard and place into a roasting pan. Cook fillets at 500 degrees for 10 minutes. Remove from pan to a plate and surround with beurre blanc. Serve. Per serving: 7140 Calories (kcal); 745g Total Fat; (94% calories from fat); 94g Protein; 12g Carbohydrate; 2116mg Cholesterol; 336mg Sodium Food Exchanges: 0 Grain(Starch); 12 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 147 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0031 Converted by MM_Buster v2.0n.

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