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Sauteed halibut with beurre rouge

Time Active work time: 20 minutes Total preparation time: 3 hours
Yields Serves 6
Sauteed halibut with beurre rouge
(Carolyn Cole / Los Angeles Times)
1

Combine carrot, shallots, mushrooms and wine in saucepan over low heat until steaming hot but not bubbling, 8 to 10 minutes. Reduce for 1 hour, then strain through a fine mesh sieve into a clean pan. Return to heat and reduce until wine measures about 1/2 cup, 1 1/2 to 2 hours. Be careful in later stages to keep heat turned very low to avoid scorching. Strain through a fine mesh sieve into a clean pan and set aside or refrigerate until ready to use.

2

Remove halibut from refrigerator 45 minutes before cooking. Season halibut liberally with salt a few minutes before cooking. In a hot pan over high heat, saute halibut in oil until one side is golden brown. Lower heat to medium, turn halibut and continue cooking 1 more minute. Transfer to a baking sheet tray and bake at 225 degrees just until fish begins to flake, 5 to 10 minutes.

3

Reheat sauce reduction over medium heat and add butter, 1 chunk at a time, whisking continuously until all butter is emulsified into reduction. Taste sauce and season with salt and pepper. Divide sauce among 6 plates, top with halibut and serve.

We like to serve this with sauteed Brussels sprouts and bacon lardons (bacon that has been cut in sticks).

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