Halibut - Lemon Buerre Blanc Sauce

Anova Culinary

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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Prep Time: 00:20

Recipe Time: 00:30

Temperature : 131F / 55C



  1. Set your Anova Sous Vide Precision Cooker to 55ºC / 131.0ºF
  2. Pat dry the halibut fillet and season with 1/4 tsp Kosher salt. Place into a plastic bag.
  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

  1. Heat a small sauce pan on high heat, add red onion, white wine, and lemon juice.
  2. Bring to a boil and reduce the sauce, stirring occasionally until the volume has reduced to about 1/8 cup.
  3. 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.
  4. Season with 1/4 tsp salt. Keep warm and whisk occasionally until ready to serve.
  5. Spoon sauce over the top of the halibut fillets. Ready to serve.