A delicate and subtle preparation that can also be made with monkfish, striped bass, sea bass, or other firm-fleshed fish. Serve with Braised Leeks (page 465).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put 3 tablespoons of the butter in a 10- or 12-inch skillet over medium heat. When the butter melts, add the shallot and cook, stirring occasionally, until tender, 2 or 3 minutes. Add the wine and bay leaves, raise the heat to high, and cook until the mixture is reduced to about 1/2 cup, about 20 minutes.
Step 2
Add the stock and reduce to about 1 cup, about 10 minutes. Add the halibut along with some salt and pepper, turn the heat to low, and cover. Cook for about 10 minutes or until the halibut is tender (a thin-bladed knife will pass through it with little resistance). Transfer the halibut to a warm plate and stir in the remaining butter, cooking and stirring until the sauce is smooth. Taste and adjust the seasoning, pour the sauce over and around the fish, garnish, and serve.
