Brent's Food Blog

mmmmm foooood…..

White Wine Beurre Blanc over Alaskan Halibut

with 4 comments

When asked what he would put on fish, my roommate Matt responded with “Beurre Blanc”.  Having no idea what this actually was, I clearly had to do some research! This video doesn’t give proportions, but shows how to make the sauce. Many of the recipes for Beurre Blanc call for different things, but all it really comes down to is butter, wine & vinegar. It is said to be a great base sauce for many dishes and can be adapted to other things and the flavor changed very dramatically by using different spices, so expect more Beurre sauces! This time, I used a Hogue Riesling which makes the sauce sweet to the taste with a bit of a tang from the vinegar, tossed in some rosemary and called it a good start.  It turned out fantastically over the pan cooked halibut!  On the side we have sweet potato fries (baked) and mixed green veggies.

Beurre Blanc Halibut with Sweet Potato Fries

Beurre Blanc Halibut with Sweet Potato Fries

This dish really took no time at all to cook, there was hardly any prep time and everything can be done at once.  Start with prepping the sweet potato fries and tossing them in the oven, they’ll need to bake for 15-20 minutes with a couple turnings/shakings to get things baked evenly.  Once they’re in there, start heating the oil to cook the fish in, and if your fish needs any preparing or seasoning prior to cooking, do it now!  Start cooking the fishies in a large skillet over medium low heat, turning after 4-5 minutes on each side.  Just after putting the fish in the pan, start the Beurre Blanc sauce: combine the chopped shallots, vinegar & white wine in a sauce pan stirring occasionally to allow everything to mix & cook.  Once it starts to thicken (~5 minutes), add the heavy cream and butter until all incorporated.  Boil for a minute then set aside to keep warm while the fish finishes.  The fries took the longest out of everything, so if you start them while munching on some cheese & crackers and pondering what this weird vinegary wine butter sauce will taste like, you’ll know that with enough butter and wine, everything will taste phenomenal.

1/2 stick butter
chopped shallots
1/4 cup white vinegar
1/4 cup white wine
1/4 cup heavy cream
1lb Alaskan Halibut

Serves 3-4 with a healthy amount of fat from butter (low carbs though!). ~ $9 per plate. Enjoy!


Written by Brent

March 9, 2010 at 12:32 am

Posted in Fish, Potato, Side Dish

4 Responses

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  1. You are so cool.


    March 9, 2010 at 2:05 am

  2. I can’t believe how cool you are.


    March 9, 2010 at 2:06 am

  3. I had no idea, Brent. Would have supposed there was a great deal of cereal and eggs being eaten down there.

    you come up and visit anytime. I like to eat.


    March 9, 2010 at 12:16 pm

  4. Sounds good and even nutritious. Imagine — my baby boy eating something besides quesadillas and popcorn. I’ll bet Matt is enjoying your cooking, too. (did you *boil* the sauce after putting in the cream or just heat it?) Yep, I’m with Chazman — you can come here and cook anytime!


    March 9, 2010 at 9:35 pm

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