Infuse France into your Fish
Anise flavored Pernod is best known as the central component of the very-French apertif composed of an equal part water poured slowly over a sugar cube to yield one cloudy and, at one time, very intoxicating cocktail. Additionally, it is commonly used by professional chefs because its alcohol content lends an herbaceous quality to dishes, especially fish as in Halibut with Shallot Butter Sauce. The dish is topped off with atraditional European shallot butter sauce, made with wine vinegar, white wine and Pernod, which adds a subtle kick to the mild flavor of halibut.
Halibut with Shallot Butter Sauce
Author: recipe courtesy Pernod, www.pernod.com
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 4
Ingredients
- 1 pint fish stock
- 4 halibut steaks, about 6 oz each
- 4 shallots, chopped finely
- 4 oz. white wine
- 1 tablespoon white wine vinegar
- 4 oz. unsalted butter, cut into small pieces
- 1 tablespoon Pernod
- Salt and pepper
Instructions
- Place the stock in a wide shallow pan and bring to a simmer. Add the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce.
- Place the shallots in a small pan with the wine and wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat.
- Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod, salt and pepper, and a tablespoon of fish cooking liquid.
- Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.
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