Halibut with a Dreamy Beurre Blanc Sauce
8makes 2 cups
8makes 2 cups
  1. Mince the shallots.
  2. Put the shallots, wine, and vinegar in a saucepan and simmer until almost all the liquid is gone. Do not allow the shallots to brown.
  3. Add the cream.
  4. Cut the butter into cubes and add to the pan. Whisk continuously over high heat until all the butter has melted.
  5. Adjust the sauce as needed. A “flat” sauce may need a few drops of wine vinegar, if it is too sharp, add more butter.
  6. Season with salt. Fine chefs strain out the shallots.
  7. Season the fish with salt and sauté in a little olive oil or butter. Turn it once, let the other side color, and serve it immediately with beurre blanc and minced parsley.