Halibut, Champagne Beurre Blanc Recipe
Tender halibut in a champagne beurre blanc sauce, accompanied by asparagus and French Puy lentils.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lentils
Rinse the French Puy lentils under cold water. In a saucepan, combine the lentils and vegetable broth, bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes until tender. Season with salt and pepper to taste. Drain any excess liquid.
- 2
Cook the Asparagus
In a pot of boiling salted water, blanch the asparagus for about 3-4 minutes until bright green and tender-crisp. Remove and immediately place in an ice bath to stop cooking. Drain and set aside.
- 3
- 4
Cook the Halibut
Heat the olive oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper. Sear the fillets for about 4-5 minutes on each side until golden brown and cooked through.
- 5
Plate the Dish
On each plate, place a serving of lentils, top with a halibut fillet, and drizzle the champagne beurre blanc sauce over the fish. Arrange the blanched asparagus on the side and serve immediately.