Steamed fillet of halibut, Asparagus, and seaweed butter sauce

Thu, 27 February 2020

Steamed fillet of halibut, Asparagus, and seaweed butter sauce  

This recipe serves 4

Ingredients

• 4 140g fillets of halibut
• 16 spears of asparagus

Sauce Buerre Blanc

• 2 shallots finely chopped
• 60mls white wine vinegar
• 60mls white wine
• 2 table spoons chopped Dillisk
• ½ cucumber, peeled, deseeded and finely diced
• 125g cold unsalted Country butter , cut into small chunks, I use Glenilen
• salt and freshly ground white pepper
• chives finely chopped, to garnish

Preparation method

1. For the beurre blanc, place the shallots, vinegar, wine and 60ml water into a saucepan. Set over a moderate heat until almost no liquid remains.
2. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenize before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm.
3. Add the chopped cucumber, seaweed and chopped chives

 

 Finishing the dish

 

• Steam the halibut in a steamer basket for 4-6 minutes and season with sea salt
• Peel the asparagus steam for 3-4 minutes and season