Filet de Fletan, Beurre Blanc et Asperges

Ingredients

Instructions

1. 1

   Bring the halibut fillets out of the refrigerator while you prepare the vegetables and sauce base. Trim the woody ends from the asparagus; if the stalks are thick, peel the lower third. Season the halibut evenly with the salt and white pepper. Keep the butter cold in the refrigerator until needed; cold butter is essential for a stable beurre blanc.

2. 2

   Start the beurre blanc reduction: in a small saucepan, combine the minced shallot, white wine, white wine vinegar, and heavy cream. Bring to a brisk simmer over medium-high heat and reduce until only about 2 tablespoons of liquid remain. The pan should look nearly dry but not scorched; this concentrated reduction gives the sauce its backbone.

3. 3

   While the reduction cooks, heat a frying pan over medium-high heat. Add the olive oil, then lay in the halibut fillets presentation-side down. Sear for 3-4 minutes until lightly golden. Turn carefully and cook 2-3 minutes more, lowering the heat if needed, until the fish is just opaque and flakes at the edges; the center should still look moist. Transfer to a warm plate to rest briefly.

4. 4

   In the same period, cook the asparagus in a second pan or skillet with a splash of water and a pinch of salt, covered for 2 minutes, then uncover and let the water evaporate. Cook 1-2 minutes more until tender-crisp and bright green. Finish with the lemon juice for freshness.

5. 5

   Lower the beurre blanc pan to very low heat. Whisk in the cold butter a few cubes at a time, adding more only when the previous pieces have mostly emulsified. Do not let the sauce boil or it may split. When all the butter is incorporated, stir in the chopped tarragon and season with the remaining salt and white pepper. The finished sauce should be glossy, lightly thickened, and able to coat the back of a spoon.

6. 6

   Plate the asparagus first, then set the halibut on top or alongside. Spoon the beurre blanc around and partly over the fish. Finish with the fresh tarragon leaves and serve immediately, while the sauce is warm and emulsified.

Nutrition per serving

Notes

• •For the best beurre blanc, keep the heat low once the butter is added; if the sauce gets too hot, whisk in 1 teaspoon cold water to help bring it back together.
• •Halibut is lean and can dry out quickly; remove it from the pan as soon as it turns opaque and flakes lightly under gentle pressure.
• •A dry Loire-style white wine such as Muscadet or Sauvignon Blanc works particularly well here.
• •Warm the serving plates before plating to keep the beurre blanc fluid a little longer.

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