Halibut with Osetra Caviar & Beurr Blanc
Fresh Halibut – Skin And Bones Removed – 180 grams
Salted Butter – 25 grams
Thyme – 5 grams
Shallot – 5 grams
Dry White Wine – 10 grams
Lemon Juice – 5 grams
Caviar – 10 grams
Beurr Blanc – 25 grams
Remove all the skin and bones from the halibut and cut into a perfect square of white flesh.
In a cast-iron pot, add the butter and bring to the boil and simmer gently, add the white wine, lemon juice, sliced shallot and spring of thyme. Simmer for 3 to 5 minutes and turn to a low heat.
Once the butter mix has been turned to a simmer and not boiling at all.
Gently add to fish to poach for 3-5 minutes.
Remove the fish and allow to rest on some white kitchen paper.
Evenly spoon the caviar on top creating an even layer of caviar.
Using a nice white bowl, pour in the warm Beurr Blanc, and place the caviar covered halibut on top and serve.
Conrad’s Beurre Blanc
Dry White Wine – 1/4 cup
1/4 Cup White-Wine Vinegar – 1/4 cup
Finely Chopped Shallot – 2 tbsp
Heavy Cream – 1/3 cup
Salt – 1/4 tbsp
White Pepper, Or To Taste – 1/8 cup
Unsalted Butter, Cut Into Tablespoon – Size Pieces And Chilled – 2 sticks (1 cup)
Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes.
Add cream, salt, and white pepper and boil 1 minute.
Reduce heat to moderately low and add a few tablespoons of butter, whisking constantly.
Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquified (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.
(we thank chef Conrad Gallagher for recipe)