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
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.
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.
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
