Halibut With Shallot Butter Sauce

Submitted by Chef #739050

"Halibut with Shallot Butter Sauce is a springtime favorite that profits from a dash of Pernod. The dish is topped off with a traditional European shallot butter sauce, made with wine vinegar, white wine and Pernod®, which adds a much-needed subtle kick to the mild flavor of halibut."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 pint fish stock
• 4 ounces unsalted butter, cut into small pieces
• 4 (6 ounce) halibut steaks
• 1 tablespoon Pernod
• 4 shallots, chopped finely
• salt and pepper
• 4 fluid ounces white wine
• 1 tablespoon white wine vinegar

directions

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.