Ingredients
- Halibut Fillets
- Unsalted Butter
- Dry White Grape Juice With Vinegar
- White Vinegar
- Shallot
- Fresh Lemon Juice
- Fresh Herbs
- Salt and White Pepper
- Olive Oil
Instructions
- Step 1: Prepare the Buerre Blanc: In a small saucepan, combine the minced shallot, white grape juice with vinegar, and white vinegar. Bring to a simmer over medium heat and cook until the liquid is almost completely reduced, leaving only about 2 tablespoons of liquid in the pan. This step is crucial for concentrating the flavors of the sauce.
- Step 2: Emulsify the Sauce: Reduce the heat to low, so the sauce barely simmers. Begin whisking in the cold butter, one cube at a time, allowing each cube to melt completely before adding the next. Continue whisking constantly, never letting the sauce boil, until all the butter is incorporated and the sauce is smooth, creamy, and emulsified. It should be thick enough to coat the back of a spoon. If the sauce starts to separate, remove the pan from the heat and whisk vigorously.
- Step 3: Season and Finish the Sauce: Remove the saucepan from the heat. Stir in the fresh lemon juice and chopped herbs. Season the buerre blanc with salt and white pepper to taste. Keep the sauce warm while you cook the halibut, either in a very low oven or by placing the saucepan over a pan of warm water.
- Step 4: Sear the Halibut: Pat the halibut fillets dry with paper towels and season them generously with salt and white pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the halibut fillets in the skillet, skin-side down if using skin-on fillets. Sear for 3-4 minutes per side, or until the halibut is cooked through and flakes easily with a fork. Avoid overcrowding the pan; cook the fillets in batches if necessary.
- Step 5: Assemble and Serve: Place the seared halibut fillets on plates. Spoon a generous amount of buerre blanc over each fillet, making sure to drizzle the sauce all around. Garnish with extra fresh herbs, if desired. Serve immediately.
Notes
- Store leftover halibut and buerre blanc separately in airtight containers in the refrigerator for up to 2 days.
- Gently reheat the halibut in a low oven (around 275°F) to prevent drying out; gently warm the buerre blanc in a saucepan over very low heat, whisking constantly, but do not boil.
- Serve this elegant halibut with a side of roasted asparagus or steamed green beans to complement its richness.
- For the richest buerre blanc, use high-quality European butter and ensure it's thoroughly chilled before incorporating it into the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American