Halibut with Shrimp and Champagne Beurre Blanc

Tested Till Perfect

Spend less time in the kitchen — and more with your guests — with our dazzling "Easy Elegance" menu from the January 2007 issue of Canadian Living magazine.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 430
pro 33 g
total fat 31 g
sat. fat 15 g
carb 2 g
fibre 0 g
chol 175 mg
sodium 459 mg
% RDI: -
calcium 8%
iron 16%
vit A 28%
vit C 2%
folate 7%
    1-1/2 lb (750 g) fish fillets (such as halibut, catfish or tilapia)
    30 large shrimp, peeled and deveined (about 350 g)
    1/4 tsp (1 ml) each salt and pepper
    2 tbsp (25 mL) vegetable oil
    Champagne Beurre Blanc:
    1 shallot, minced
    1 cup (250 mL) dry sparkling wine
    3 tbsp (50 mL) Champagne vinegar or white wine vinegar
    1/4 tsp (1 mL) pepper
    3/4 cup (175 mL) cold butter, cubed
    1 tbsp (15 mL) minced fresh tarragon or chives

Preparation:

Champagne Beurre Blanc: In small saucepan, boil shallot, wine, vinegar and pepper until reduced to 2 tbsp (25 mL). about 10 minutes.

Reduce heat to low. Being careful not to boil, whisk in 1 cube of butter at a time just until each is melted. Cover and set aside. Make-ahead: Set aside for up to 1 hour. Use at room temperature or rewarm in bowl over saucepan of hot water, whisking often.)

Sprinkle fish and shrimp with salt and pepper. In large nonstick skillet, heat one-third of the oil over medium-high heat; fry fish, in 2 batches, turning once and adding one-third more oil as necessary, until golden and fish flakes easily when tested, 6 to 8 minutes. Transfer to rimmed baking sheet; keep warm in 250°F (120°C) oven.

In same skillet, heat remaining oil over medium-high heat; sauté shrimp until pink, about 3 minutes.

Place fish on plates; top with shrimp. Stir tarragon into beurre blanc; spoon over shrimp and fish.

Source

Canadian Living Magazine: January 2007





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