TARRAGON-ROASTED HALIBUT WITH HAZELNUT BROWN BUTTER
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 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
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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- 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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