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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 6 servings.
6 halibut steaks
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 c. chicken stock
salt and pepper
butter
1 c. whipping cream
1 T. chopped fresh tarragon
1/2 c. butter, softened
salt and pepper
Preheat oven to 200F.
Pat halibut steaks dry with paper towels.
Place onion, celery and carrot in bottom of large heavy skillet; arrange fish on top in 1 layer.
Pour in stock to halfway up sides of fish. Season with salt and pepper to taste.
Butter large round of parchment or foil and place directly on surface of fish, buttered side down.
Heat liquid to boiling over high heat; reduce heat to medium and cook fish 5 minutes.
Remove paper, turn fish over, replace paper and cook 5 to 7 minutes longer.
Gently transfer fish (not vegetables) to serving platter and keep warm in 200F oven while preparing sauce.
Heat skillet with vegetables over high heat and reduce liquid to about 1/2 cup.
Strain liquid into medium-sized saucepan. Bring to boil; stir in cream and tarragon.
Reduce sauce to about 3/4 cup.
Whisk in butter; add salt and pepper to taste. Pour over halibut.
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SEAFOOD - HALIBUT - TARRAGON BUTTER SAUCE
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Category: Seafood
Prep Time: Cook Time: Total Time:
Makes 6 servings.
6 halibut steaks
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 c. chicken stock
salt and pepper
butter
1 c. whipping cream
1 T. chopped fresh tarragon
1/2 c. butter, softened
salt and pepper
Preheat oven to 200F.
Pat halibut steaks dry with paper towels.
Place onion, celery and carrot in bottom of large heavy skillet; arrange fish on top in 1 layer.
Pour in stock to halfway up sides of fish. Season with salt and pepper to taste.
Butter large round of parchment or foil and place directly on surface of fish, buttered side down.
Heat liquid to boiling over high heat; reduce heat to medium and cook fish 5 minutes.
Remove paper, turn fish over, replace paper and cook 5 to 7 minutes longer.
Gently transfer fish (not vegetables) to serving platter and keep warm in 200F oven while preparing sauce.
Heat skillet with vegetables over high heat and reduce liquid to about 1/2 cup.
Strain liquid into medium-sized saucepan. Bring to boil; stir in cream and tarragon.
Reduce sauce to about 3/4 cup.
Whisk in butter; add salt and pepper to taste. Pour over halibut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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