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Seared Halibut with Citrus Beurre Blanc
Ingredients
- 24 pieces Asparagus Tips - blanched
- 4 tbsp Fleur de Sel
- 6 X 4 oz portions Halibut
- 1 tbsp Fleur de Sel
- 2 tbsp Extra Virgin olive Oil
- 750 ml Peju Sauvignon Blanc
- 2 Lemons - juiced
- 1/2 tbsp Black Pepper Corns
- 1/2 bunch Fresh Thyme
- 2 tbsp Honey
- 1 1/4 cups Heavy Cream
- 1 lbs European Style Butter
Wine Match
Crisp Wine
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Directions
In a large pot bring water to boil and add the salt. Peel and blanch the asparagus in and cut them into even lengths.
Season the halibut with salt. Heat a large sauté pan over medium high heat. Add a the olive oil and a knob of butter and sear the halibut on both sides, approximately 3 to 4 minutes on each side. Keep it warm.
In a sauce pot add wine, lemon juice, black pepper corns, thyme, and honey and reduce until it is fine syrup, about 20 minutes.
Add heavy cream and reduce by half
Small dice butter and slowly add to cream reduction. Once all the butter is added season and strain through a fine chinois.
To serve place 4 pieces of asparagus on a serving plate and top with a halibut steak. Drizzle with Citrus Beurre Blanc.
Perfect Pairing: Peju Sauvignon Blanc
Recipe by Peju Winery and Photo from StarChefs.com
Comments (2)
Kristen
Thomas