Tarragon Roasted Halibut With Hazelnut Brown Butter Recipes

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TARRAGON-ROASTED HALIBUT WITH HAZELNUT BROWN BUTTER



Tarragon-Roasted Halibut with Hazelnut Brown Butter image

Provided by Alison Roman

Categories     Fish     Roast     Easter     Quick & Easy     Seafood     Halibut     Spring     Tarragon     Hazelnut     Butter     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1/2 cup blanched hazelnuts
1 large bunch fresh tarragon
1 3-3 1/2-pounds skinless halibut fillet (halved lengthwise if very wide)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/2 cup (1 stick) unsalted butter
1/4 cup fresh lemon juice
Lemon halves

Steps:

  • Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
  • Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
  • Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.
  • Serve fish with hazelnut brown butter sauce and lemon halves.

BAKED HALIBUT WITH TARRAGON CREAM SAUCE



Baked Halibut with Tarragon Cream Sauce image

Baked Halibut with Tarragon Cream Sauce is a dish you would order in a fine French restaurant and yet it's so easy to prepare.

Provided by Pam - Two Cups of Health

Categories     Main Dish

Time 15m

Number Of Ingredients 10

8 Oz Halibut fillet (Cut in half)
1/4 Tsp Sea Salt (Prefer Himalayan Pink Sea Salt)
1/4 Tsp Pepper
1 Tbsp Ghee
1 Shallot (Minced)
1/4 Cup White wine (Low sodium chicken broth can substitute)
1 Tbsp Tarragon leaves, fresh (1 Tsp dried tarragon can substitute)
2 Tbsp Butter (Cut in small squares)
2 Tbsp Creme Fraiche
1 Tsp Dijon Mustard

Steps:

  • Preheat oven to 400 degrees F
  • Add 2 Tsp Ghee to an ovenproof frypan over medium high heat. When hot, add halibut and cook undisturbed 3 minutes. Do not trun over. Add frypan to oven and bake 4 minutes. When time is up remove from the oven, flip halibut fillets over and add to a plate. Cover with foil to keep warm.
  • Add remaining ghee to frypan and turn the heat to medium high. Add shallots and saute 1-2 minutes to slightly caramelize. Whisk in white wine and tarragon. Allow to reduce 3 minutes. Then whisk in butter, a bit at a time. And continue to whisk in creme fraiche and Dijon mustard.
  • Place a fine sieve over a bowl and pour the sauce into the sieve. With a rubber spatula, press the sauce through the sieve.
  • On a serving plate, add half of the sauce to the plate and spread with the back of the spoon. Place a halibut fillet on the sauce. Sprinkle with additional minced tarragon and serve.

Nutrition Facts : Calories 318 kcal, Carbohydrate 4 g, Protein 22 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 108 mg, Sodium 561 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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TARRAGON ROASTED HALIBUT WITH HAZELNUT BROWN BUTTER RECIPE ...
2013-03-08 Step 2. Reduce oven temperature to 300°. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast …
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4.2/5 (24)
Estimated Reading Time 1 min
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  • Preheat oven to 350°. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
  • Reduce oven temperature to 300°. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
  • Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.


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