Halibut - Lemon Buerre Blanc Sauce

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.

Author

mH3JYMy7qgNUxdq76iPtWh

career mommy | home cook | sous vide | craft cocktails | food art | plating videos

Prep Time: 00:20

Recipe Time: 00:30

Temperature : 131F / 55C

Ingredients

• 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

Directions

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.