Halibut - Lemon Buerre Blanc Sauce
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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
Set your Anova Sous Vide Precision Cooker to 55ºC / 131.0ºF
Pat dry the halibut fillet and season with 1/4 tsp Kosher salt. Place into a plastic bag.
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
Heat a small sauce pan on high heat, add red onion, white wine, and lemon juice.
Bring to a boil and reduce the sauce, stirring occasionally until the volume has reduced to about 1/8 cup.
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.
Season with 1/4 tsp salt. Keep warm and whisk occasionally until ready to serve.
Spoon sauce over the top of the halibut fillets. Ready to serve.