Broiled Alaskan Halibut Recipe
Lemon Beurre Blanc, Beet Ravioli, Lemon Grass and Wild Fennel. Broiled and served classically with lemon beurre blanc, paired with delicate beet ravioli.
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Ingredients
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Fish
Lemon Beurre Blanc
Beet Ravioli
Garnish
Method
Preparation of Halibut
- 1
Preparation of Lemon Beurre Blanc
- 2
Make the Sauce
In a saucepan, combine the shallots and white wine. Simmer until reduced by half. Add the heavy cream and bring to a simmer. Gradually add the cold butter, whisking continuously until emulsified. Stir in lemon juice and season with salt.
Preparation of Beet Ravioli
- 3
Prepare the Ravioli
In a bowl, mix the pureed beetroot, ricotta cheese, and salt. Place small dollops of this mixture on half of the pasta sheets, leaving space in between. Brush the edges with beaten egg and cover with the remaining pasta sheets. Cut out and seal each ravioli.
- 4
Cook the Ravioli
Boil a pot of salted water. Add the ravioli and cook for about 4-5 minutes until they float. Remove and drain.
Plating
- 5
Serve
On a plate, place the broiled halibut, drizzle with lemon beurre blanc, and arrange the beet ravioli beside it. Garnish with chopped lemongrass and wild fennel fronds.
