If you're looking for a
seafood dish to impress dinner guests, then look no further.
This elegant dish of butter-browned halibut served with a rich
sauce made sautéed minced shallots, raspberry vinegar
and crème fraîche will garner you accolades of appreciation
for a fine meal rendered.
Halibut
Steak Sauté with Raspberry Sauce
- 4 (8-ounce) halibut steaks
4 ounces unsalted butter, clarified (see note)
2 tablespoons plus 2 teaspoons minced shallots
2 tablespoons plus 2 teaspoons raspberry vinegar
1 cup prepared crème fraîche, (see note)
- Per Individual Serving:
Sauté halibut steak in 1/2 ounce hot butter; when lightly
browned on one side, turn and continue cooking until fish flakes
easily. Remove from pan and keep warm.
- Add 1/2-ounce butter and
2 teaspoons shallots to pan. Toss until transparent. Add 2 teaspoons
vinegar and 2 ounces crème fraîche, continue cooking
over high heat until creamy. Season to taste with salt and white
pepper.
- Arrange halibut steak
on serving plate and surround with sauce. Garnish with fresh
raspberries and mint sprigs, if desired.
Makes 4 servings.
Tip: To clarify butter,
slowly melt it to evaporate most of the water and separate the
milk solids (which sink to the bottom of the pan) from the golden
liquid on the surface. Pour off the liquid for use in recipes
and discard the leftover solids.
To prepare crème
fraîche (pronounced "krem fresh"), combine 1
cup whipping cream and 2 tablespoons buttermilk in a glass container.
Cover and let stand at room temperature (about 70°F) from
8 to 24 hours, or until very thick. Stir well before covering
and refrigerate up to 10 days.
Recipe and photograph courtesy
of Alaska Seafood Marketing Institute.
