Poached Halibut and Beurre Blanc Sauce with Sea Vegetables
This dish of Poached Halibut and Beurre Blanc Sauce utilises the beautiful sea vegetables such as Sea Aster, Sea Arrowgrass and Sea Purslane.
Ingredients
- 2 x 200g halibut steaks
- 100g butter
- Salt and pepper
Sauce
- 350g butter
- 1 shallot or red onion, peeled and diced
- 1 clove garlic, chopped
- 50ml white wine
- 1 lemon
- 200g sea vegetables
- 25g butter
To serve
- Lemon gel
Method
Pan fry the fish in butter for 3 to 4 minutes, flip over and cook for another 2 minutes.
For the sauce, put the shallot, garlic and wine into a pan bring to the boil and reduce by half.
Whisk in the butter to form a thick sauce, you may need to pop on and off the hob. Then whisk in the lemon juice and zest.
Cook the sea veg in butter and a splash of water.
Serve the fish with the veg around, dot with lemon gel and spoon over the sauce.
Ingredients
- 2 x 200g halibut steaks
- 100g butter
- Salt and pepper
Sauce
- 350g butter
- 1 shallot or red onion, peeled and diced
- 1 clove garlic, chopped
- 50ml white wine
- 1 lemon
- 200g sea vegetables
- 25g butter
To serve
- Lemon gel
Method
Pan fry the fish in butter for 3 to 4 minutes, flip over and cook for another 2 minutes.
For the sauce, put the shallot, garlic and wine into a pan bring to the boil and reduce by half.
Whisk in the butter to form a thick sauce, you may need to pop on and off the hob. Then whisk in the lemon juice and zest.
Cook the sea veg in butter and a splash of water.
Serve the fish with the veg around, dot with lemon gel and spoon over the sauce.
