Poached Halibut with Beurre Blanc

By Andrew Zimmern

source

Snapper Aguachile

Knife used in this recipe:

Shun Hikari Series

Kazahana 6" Utility Knife

Ingredients:

Halibut

• 1 onion, chopped
• 1 leek, chopped
  2 celery stalks, chopped
• 1 tablespoon white pepper corns
• 4 pieces halibut, about 6 ounces each
• 2 quarts fish broth
• 1 head radicchio, quartered
• 3 tablespoons olive oil

Beurre Blanc

• ¼ cup minced shallots
• 2 sprigs fresh thyme
• 3 cups white wine
• 3 tablespoons white wine vinegar or lemon juice
• 2 tablespoon heavy cream
• 2 sticks cold salted butter, cut in small cubes
• Salt and white pepper
• 2 tablespoons minced chives

To make the Poached Halibut with Beurre Blanc:

1. Combine the onion, leek, celery and peppercorns in a cheese cloth sachet. In a wide 4-quart pot bring the broth and sachet to a boil.
2. Meanwhile season fish and allow to come to room temperature.
3. Lower heat under broth to maintain a simmer. Place fish in simmering broth. When broth returns to a simmer, cover with a lid and turn off the heat. The fish will basically steep in the broth and cook very gently while you prepare the sauce.
4. Sear the radicchio over very high heat in a preheated pan in the oil. Season with salt and reserve.
5. Meanwhile, in a small saucepan combine the shallots, thyme, wine and vinegar and simmer for 20 minutes or so until the liquid is almost completely reduced. You only want a couple tablespoons of liquid left in the pan. Add the 2 cream and place over low heat. Simmer for a minute, then remove from the heat. Slowly beat in the butter until the sauce is rich and creamy. Season. Strain through a fine mesh strainer. Stir in the chives.
6. Place a piece of halibut on top of each quarter of radicchio. Spoon the sauce over the fish and serve right away.