Halibut with Honey Beurre Blanc and Chanterelles

Directions

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.