Halibut With Shallot Butter Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 pint fish stock
• 4 ounces unsalted butter, cut into small pieces
• 4 (6 ounce) halibut steaks
• 1 tablespoon pernod
• 4 shallots, chopped finely
• salt and pepper
• 4 fluid ounces wine
• 1 tablespoon wine vinegar

Recipe

• 1 place the stock in a wide shallow pan and bring to a simmer. slide in 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.
• 2 place the shallots in a small pan with the 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.
• 3 lift the fish from the stock and transfer to warmed dinner plates. spoon the sauce over the top and serve.