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1
Preheat the oven to 425 degrees.
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How to make the SORREL BEURRE BLANC: Combine the minced shallot and white wine in a small non-reactive saucepan. Cook over medium heat until the liquid is reduced to about a few teaspoons. Be careful not to burn, reducing heat to low if necessary.
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Add the cream and reduce further until quite thick.
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While the cream mixture is reducing, remove the ribs from the sorrel leaves and cut them into a chiffonade. Chiffonade: roll leaves then cut cross-wise into thin ribbons.
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Remove the cream mixture from the heat. Stir the sorrel into the reduced cream, add the cold butter, and blend until smooth using a hand-held blender, a blender or a food processor. ( I simply whisked the mixture well and skipped blending.).
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6
Place the sauce pan in warm water or on a warm spot on the stove while you prepare the halibut.
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HALIBUT: Drizzle the halibut filets with a little olive oil to coat them, then salt and pepper generously.
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Place on a baking sheet and roast in the oven for 8 to 10 minutes, depending on the size of the filets and your personal preference.
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9
Transfer the halibut filets to dinner plates and spoon the sorrel beurre blanc over the top.
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10
Delicious served alongside fingerlings or chive mashed potatoes, roasted asparagus, fiddlehead ferns (see recipe #374970 for example) or steamed indigo carrots, as a suggestion.
