Seared Halibut Recipe
BVR garden beet risotto, pernod saffron beurre blanc
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Ingredients
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Halibut
Beet Risotto
Pernod Saffron Beurre Blanc
Method
Halibut Preparation
- 1
Beet Risotto Preparation
- 2
Cook the Risotto
In a saucepan, melt butter over medium heat. Add chopped onion and garlic and sauté until translucent. Stir in Arborio rice and cook for 1-2 minutes. Gradually add vegetable broth, one ladle at a time, stirring constantly until absorbed. Once the rice is creamy and al dente, stir in cooked beetroot and Parmesan cheese. Season with salt and pepper.
Pernod Saffron Beurre Blanc Preparation
- 3
Prepare the Sauce
In a saucepan, combine minced shallots, white wine, and Pernod. Simmer until reduced to about 2 tablespoons. Add saffron threads and heavy cream. Whisk in cold cubed butter until the sauce is emulsified and smooth. Season with salt and pepper.
Plating
- 4
Serve the Dish
On a plate, serve a generous portion of beet risotto. Top with a seared halibut fillet and drizzle with Pernod saffron beurre blanc. Garnish as desired.
