Halibut with Shrimp and Champagne Beurre Blanc
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% |
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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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