Yield: 1 servings
|8 \N||Sticks unsalted butter; (4 cups)|
|2 \N||Shallots; peeled and finely|
|\N \N||; diced|
|1 cup||Dry white wine|
|1 tablespoon||White-wine vinegar|
|\N \N||Salt and white pepper; to taste|
|\N \N||Finely minced parsley or fresh; (optional)|
|\N \N||; tarragon|
|4 \N||Halibut fillets; (1 1/2 inches thick,|
|\N \N||; 6 ounces)|
|\N \N||Salt and pepper; to taste|
|¼ cup||Coarse grain Dijon mustard|
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 you're a purist, you'll want to strain the shallots out of the sauce before serving. Some chefs prefer to leave the shallots in; if you're 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.
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.
Converted by MC_Buster.
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; ½ Vegetable; ½ Fruit; 147 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0031 Converted by MM_Buster v2.0n.