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Ingredients
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Fish
Beurre Blanc
Vegetables
Method
Cooking Halibut
- 1
Pan-Searing the Halibut
Season the halibut fillets with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the halibut fillets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a plate and keep warm.
Making Beurre Blanc
- 2
Creating the Sauce
In the same skillet, add the chopped shallots and sauté for 2 minutes until softened. Pour in the white wine and bring to a boil. Reduce heat and simmer until the wine is reduced by half. Add the heavy cream and continue to simmer for another minute. Gradually whisk in the cold butter until the sauce is smooth. Stir in the caviar and remove from heat.
Preparing Vegetables
- 3
Plating
- 4
Serve the Dish
On each plate, arrange the asparagus and spring peas. Top with the pan-seared halibut and drizzle the caviar beurre blanc sauce over the fish. Serve immediately.