Tested till perfect Halibut with Shrimp and Champagne Beurre Blanc

Halibut with Shrimp and Champagne Beurre Blanc

Beurre blanc, or white butter, is a classic French sauce made by gradually whisking cold butter into a wine reduction.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2007

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 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
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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.

Nutritional Information Per serving: about

cal 430 pro 33g total fat 31g sat. fat 15g
carb 2g fibre 0g chol 175mg sodium 459mg

% RDI:

calcium 8 iron 16 vit A 28 vit C 2
folate 7
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