Halibut With Shallot Butter Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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