Halibut With Shallot Butter Sauce

Halibut With Shallot Butter Sauce


1. Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce.

2. Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod®, salt and pepper, and a tablespoon of fish cooking liquid.

3. Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.

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Nutrition

Ingredients