Description
A simple yet elegant halibut dish drizzled with creamy buerre blanc, perfect for impressive dinner gatherings.
Ingredients
- 2 halibut fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 shallot, minced
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, cold and cut into cubes
- Fresh herbs (such as parsley or chives) for garnish
Instructions
- Season the halibut fillets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add the halibut fillets and cook for about 4-5 minutes on each side until cooked through and golden.
- In a separate saucepan, combine the minced shallot over medium heat. Cook until reduced by half.
- Add heavy cream and continue to cook until slightly thickened.
- Lower the heat and gradually whisk in the cold butter until the sauce is smooth.
- Serve halibut fillets drizzled with buerre blanc and garnish with fresh herbs.
Notes
Ensure halibut fillets are completely dry before cooking for a golden crust. Use high-quality olive oil for best results.
