Halibut with Shrimp and Champagne Beurre Blanc
This recipe makes 6 servings
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 |
- Portion size: 6
Beurre blanc, or white butter, is a classic French sauce made by gradually whisking cold butter into a wine reduction.
Ingredients
- 1-1/2 lb 1-1/2lbfish filletfish fillets, (halibut, catfish, tilapia)
- 30 30large shrimp, peeled and deveined (about 350 g)
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspvegetable oil Champagne beurre blanc
- 1 1shallotshallots, minced
- 1 cup 1cupdry sparkling wine
- 3 tbsp 3tbspchampagne vinegar or white wine vinegar
- 1/4 tsp 1/4tsppepper
- 3/4 cup 3/4cupcold butter, cubed
- 1 tbsp 1tbspminced 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; saute 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
