Halibut With Shallot Butter Sauce

1. 1

   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.

2. 2

   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(R), salt and pepper, and a tablespoon of fish cooking liquid.

3. 3

   Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.