Halibut - Lemon Buerre Blanc Sauce


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Tender and flaky halibut topped with a decadent pink hued lemon butter sauce. An easy meal that is moderately healthy, quick to make, and fun to eat . There won't be any leftovers because you will want to lick the plate clean.
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Pro-level cooking techniques made simple.

Ingredients for 4

  • 2 lbs - Wild Halibut Fillet

  • 1/2 tsp - Kosher Salt

  • 2 tbsps - Red Onion, finely minced

  • 1 cup - Dry White Wine or Champagne

  • 1/4 cup - Lemon Juice

  • 1 and 1/2 sticks - Butter, cold and cubed


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 55ºC / 131.0ºF

  • Step 2

    Pat dry the halibut fillet and season with 1/4 tsp Kosher salt. Place into a plastic bag.

  • Step 3

    Drop the plastic bag of fish into the water bath when optimal temperature has reached 55C / 131F. Cook for 30 minutes. Remove from bag and remove excess liquid produced during cooking. Cut into individual fillets. Serve on a plate.

    • Finishing Steps - Lemon Buerre Blanc Sauce

    • Step 0

      Heat a small sauce pan on high heat, add red onion, white wine, and lemon juice.

    • Step 1

      Bring to a boil and reduce the sauce, stirring occasionally until the volume has reduced to about 1/8 cup.

    • Step 2

      Reduce heat to low and slowly whisk in butter, one cube at a time. As the butter melts, the sauce should thicken and look smooth with a pale pink hue.

    • Step 3

      Season with 1/4 tsp salt. Keep warm and whisk occasionally until ready to serve.

    • Step 4

      Spoon sauce over the top of the halibut fillets. Ready to serve.

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131 F / 55 C Recipe Temp
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