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Halibut with Shallot Butter Sauce

1 pint fish stock
4 oz. unsalted butter, cut into sm. pieces
4 halibut steaks, about 6 oz. each
1 tbsp. Pernod
4 shallots, chopped finely
Salt and pepper
4 fl. oz. white wine
1 tbsp. white wine vinegar


Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce. Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod, salt and pepper, and a tablespoon of fish cooking liquid. Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.

Source: www.foodgeeks.com