| Title: | Halibut Steak Saute with Raspberry Sauce |
| Detail: | 4 (8-ounce) Halibut Steaks
4 ounces Unsalted Butter, clarified (see note)
2 tablespoons plus 2 teaspoons Minced Shallots
2 tablespoons plus 2 teaspoons Raspberry Vinegar
1 cup prepared Crème Fraîche, (see note)
Per Individual Serving:
Sauté Halibut Steak in 1/2 ounce Hot Butter; when lightly browned on one
side, turn and continue cooking until fish flakes easily.
Remove from pan and keep warm.
Add 1/2-ounce Butter and 2 teaspoons Shallots to pan. Toss until transparent.
Add 2 teaspoons Vinegar and 2 ounces Crème Fraîche, continue cooking
over high heat until creamy.
Season to taste with Salt and White Pepper.
Arrange Halibut Steak on serving plate and surround with sauce. Garnish with fresh Raspberries and Mint Sprigs, if desired.
Makes 4 servings.
Tip: To clarify Butter, slowly melt it to evaporate most of the Water and separate
the Milk Solids (which sink to the bottom of the pan) from the Golden Liquid on the
surface. Pour off the liquid for use in recipes and discard the leftover solids.
To prepare Crème Fraîche (Crem Fresh), combine 1 cup Whipping Cream and 2
tablespoons Buttermilk in a glass container.
Cover and let stand at room temperature (about 70°F) from 8 to 24 hours,
or until very thick.
Stir well before covering and refrigerate up to 10 days. |
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