Halibut With Sorrel Beurre Blanc

READY IN: 30mins


  • 1
    large shallot, minced (I thinly sliced the shallots instead)
  • 12
    cup white wine (we sampled a quite lovely Oregon pinot gris)
  • 4
    large sorrel
  • 3
    tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 4
    halibut fillets, preferably center-cut (approximately 6 ounces each)
  • salt & freshly ground black pepper (used a coarse French grey sea salt)


  • Preheat the oven to 425 degrees.
  • How to make the SORREL BEURRE BLANC: Combine the minced shallot and white wine in a small non-reactive saucepan. Cook over medium heat until the liquid is reduced to about a few teaspoons. Be careful not to burn, reducing heat to low if necessary.
  • Add the cream and reduce further until quite thick.
  • While the cream mixture is reducing, remove the ribs from the sorrel leaves and cut them into a chiffonade. Chiffonade: roll leaves then cut cross-wise into thin ribbons.
  • Remove the cream mixture from the heat. Stir the sorrel into the reduced cream, add the cold butter, and blend until smooth using a hand-held blender, a blender or a food processor. ( I simply whisked the mixture well and skipped blending.).
  • Place the sauce pan in warm water or on a warm spot on the stove while you prepare the halibut.
  • HALIBUT: Drizzle the halibut filets with a little olive oil to coat them, then salt and pepper generously.
  • Place on a baking sheet and roast in the oven for 8 to 10 minutes, depending on the size of the filets and your personal preference.
  • Transfer the halibut filets to dinner plates and spoon the sorrel beurre blanc over the top.
  • Delicious served alongside fingerlings or chive mashed potatoes, roasted asparagus, fiddlehead ferns (see recipe #374970 for example) or steamed indigo carrots, as a suggestion.