Filet de Fletan, Beurre Blanc et Asperges

Nutrition · per serving

Steps

1. 1

   Bring the halibut fillets out of the refrigerator while you prepare the vegetables and sauce base. Trim the woody ends from the asparagus; if the stalks are thick, peel the lower third. Season the halibut evenly with the salt and white pepper. Keep the butter cold in the refrigerator until needed; cold butter is essential for a stable beurre blanc.

   2 fillets (about 180 g each) halibut fillets, skinless250 g green asparagus4 g fine sea salt1 g white pepper120 g unsalted butter, cold and diced
2. 2

   Start the beurre blanc reduction: in a small saucepan, combine the minced shallot, white wine, white wine vinegar, and heavy cream. Bring to a brisk simmer over medium-high heat and reduce until only about 2 tablespoons of liquid remain. The pan should look nearly dry but not scorched; this concentrated reduction gives the sauce its backbone.

   40 g shallot, very finely minced80 ml dry white wine30 ml white wine vinegar30 ml heavy cream
3. 3

   While the reduction cooks, heat a frying pan over medium-high heat. Add the olive oil, then lay in the halibut fillets presentation-side down. Sear for 3-4 minutes until lightly golden. Turn carefully and cook 2-3 minutes more, lowering the heat if needed, until the fish is just opaque and flakes at the edges; the center should still look moist. Transfer to a warm plate to rest briefly.

   10 ml olive oil2 fillets (about 180 g each) halibut fillets, skinless
4. 4

   In the same period, cook the asparagus in a second pan or skillet with a splash of water and a pinch of salt, covered for 2 minutes, then uncover and let the water evaporate. Cook 1-2 minutes more until tender-crisp and bright green. Finish with the lemon juice for freshness.

   250 g green asparagus1 g fine sea salt5 ml lemon juice
5. 5

   Lower the beurre blanc pan to very low heat. Whisk in the cold butter a few cubes at a time, adding more only when the previous pieces have mostly emulsified. Do not let the sauce boil or it may split. When all the butter is incorporated, stir in the chopped tarragon and season with the remaining salt and white pepper. The finished sauce should be glossy, lightly thickened, and able to coat the back of a spoon.

   120 g unsalted butter, cold and diced5 g fresh tarragon, finely chopped1 g fine sea salt0.5 g white pepper
6. 6

   Plate the asparagus first, then set the halibut on top or alongside. Spoon the beurre blanc around and partly over the fish. Finish with the fresh tarragon leaves and serve immediately, while the sauce is warm and emulsified.

   250 g green asparagus2 fillets (about 180 g each) halibut fillets, skinless2 g fresh tarragon leaves

Origin & History

Beurre blanc originated in the Loire Valley, especially around Nantes, where it became a classic accompaniment to river and sea fish. The pairing of simply cooked fish with this butter-emulsified wine sauce reflects the elegance of French bistro and regional home cooking. Asparagus is a traditional spring garnish often served with delicate fish in French cuisine.