Halibut With Sorrel Beurre Blanc

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

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

Recipe

• 1 preheat the oven to 425 degrees.
• 2 how to make the sorrel beurre blanc: combine the minced shallot and 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.
• 3 add the cream and reduce further until quite thick.
• 4 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.
• 5 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.).
• 6 place the sauce pan in warm water or on a warm spot on the stove while you prepare the halibut.
• 7 halibut: drizzle the halibut filets with a little olive oil to coat them, then salt and pepper generously.
• 8 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.
• 9 transfer the halibut filets to dinner plates and spoon the sorrel beurre blanc over the top.
• 10 delicious served alongside fingerlings or chive mashed potatoes, roasted asparagus, fiddlehead ferns (see fiddlehead ferns for example) or steamed indigo carrots, as a suggestion.