Ingredients
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1
-
1/2
-
1
-
4
-
3
-
4
-
-
-
-
-
-
-
-
-
Directions
Halibut With Sorrel Beurre Blanc,A delicious beurre blanc-I know, “beurre blanc” may sound to you rather involved and oh-so fancy (fancy indeed!) but don’t fret, it’s easy as long as you prep your ingredients beforehand and follow directions carefully. Local recipe. Another fine example of a successful Oregonian-French ‘partenariat’.,A delicious beurre blanc-I know, “beurre blanc” may sound to you rather involved and oh-so fancy (fancy indeed!) but don’t fret, it’s easy as long as you prep your ingredients beforehand and follow directions carefully. Local recipe. Another fine example of a successful Oregonian-French ‘partenariat’.
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Steps
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1
Done
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Preheat the Oven to 425 Degrees. |
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2
Done
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How to Make the Sorrel Beurre Blanc: Combine the Minced Shallot and White Wine in a Small Non-Reactive Saucepan. Cook Over Medium Heat Until the Liquid Is Reduced to About a Few Teaspoons. Be Careful not to Burn, Reducing Heat to Low If Necessary. |
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3
Done
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Add the Cream and Reduce Further Until Quite Thick. |
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4
Done
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While the Cream Mixture Is Reducing, Remove the Ribs from the Sorrel Leaves and Cut Them Into a Chiffonade. Chiffonade: Roll Leaves Then Cut Cross-Wise Into Thin Ribbons. |
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5
Done
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Remove the Cream Mixture from the Heat. Stir the Sorrel Into the Reduced Cream, Add the Cold Butter, and Blend Until Smooth Using a Hand-Held Blender, a Blender or a Food Processor. ( I Simply Whisked the Mixture Well and Skipped Blending.). |
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6
Done
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Place the Sauce Pan in Warm Water or on a Warm Spot on the Stove While You Prepare the Halibut. |
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7
Done
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Halibut: Drizzle the Halibut Filets With a Little Olive Oil to Coat Them, Then Salt and Pepper Generously. |
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8
Done
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Place on a Baking Sheet and Roast in the Oven For 8 to 10 Minutes, Depending on the Size of the Filets and Your Personal Preference. |
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9
Done
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Transfer the Halibut Filets to Dinner Plates and Spoon the Sorrel Beurre Blanc Over the Top. |
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10
Done
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Delicious Served Alongside Fingerlings or Chive Mashed Potatoes, Roasted Asparagus, Fiddlehead Ferns (see Recipe #374970 For Example) or Steamed Indigo Carrots, as a Suggestion. |
