Halibut with Honey Beurre Blanc and Chanterelles

March  8, 2015
0 Ratings
  • Serves 2
Author Notes

We had just arrived in Old Quebec, many years ago, for our American Thanksgiving/ gustatorial anniversary holiday. As we were changing into our dinner clothes, a strong tremor hit the city and power was lost everywhere. Fortunately, down the street at the romantic Restaurant St. Amour, their kitchen was run by gas, not electricity, and the dining room was made even more romantic by candlelight! That memorable night my memorable entree was a halibut with a honey beurre blanc. This is my go at re-creating it! —LeBec Fin

What You'll Need
  • EVOO or Unsalted Butter
  • 4 ounces chanterelles , cleaned with a toothbrush and halved or quartered, with stem
  • Kosher salt and Pepper
  • Extra Virgin Olive Oil (EVOO) or 2 unsalted butter pats
  • 2 4-6 ounce filets halibut, red snapper,or similar sweet white fish filets, skin on
  • 1/2 Cup dry white wine
  • 1 medium Shallot (Peeled, minced)
  • 2 1/4 teaspoons champagne vinegar or white vinegar
  • 4 ounces Unsalted Butter , cubed
  • pinch each of kosher salt and black pepper
  • 1-2 Tablespoons mild honey
  1. 1. Remove any errant pin bones from fish. Sprinkle with salt. Heat 2 Tablespoons EVOO or butter til hot and sautee chanterelles with a little salt and pepper, 5 minutes til softened. Move chanterelles to the outer edge of the pan; add 1-2 Tablespoons oil or butter, the filets , fish side down, about 4 minutes. Turn over filets onto skin side and turn off heat.(If you have a flame tamer, place it under fish pan, on lowest heat.) Finish making beurre blanc.
  2. 2. While the chanterelles are cooking, begin the Honey Beurre Blanc: Add wine, shallots, and vinegar to small saucepan . Simmer til liquids have cooked down and shallots are just wet. (Return fish skillet to medium high heat to finish cooking for 3-5 minutes while you finish the beurre blanc.) With saucepan over lowest heat, add one chunk of butter at a time to the shallots, whisking in quickly to blend, until the sauce is smooth and emulsified.(You may not need all the butter.) Whisk in 1 Tablespoon of honey and pinch of kosher salt. Taste and add 2nd Tablespoon of honey if needed. Plate fish , skin side down, and add a wide ribbon of beurre blanc over it. Sprinkle the chanterelles around and on the fish.
  3. 3. ** If done properly, then the butter will create a thick emulsion sauce. If the butter is added too quickly ,the sauce will drop in temperature and become too thick and cold. If the heat is too high, then the sauce will break and the fat will separate from the solids, making an oily and thin liquid. If done right, the butter will create a thick, smooth sauce.
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