Halibut with Shrimp and Champagne Beurre Blanc Halibut with Shrimp and Champagne Beurre Blanc

Halibut with Shrimp and Champagne Beurre Blanc 150 Image by: Halibut with Shrimp and Champagne Beurre Blanc 150 Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2007


  • 1 1/2 lb fish fillet (halibut, catfish, tilapia)
  • 30 large shrimp peeled and deveined (about 350 g)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
Champagne beurre blanc:
  • 1 shallots minced
  • 1 cup dry sparkling wine
  • 3 tablespoons champagne vinegar
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon pepper
  • 3/4 cups cold butter cubed
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced chives


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 facts Per serving: about

  • Sodium 459 mg
  • Protein 33 g
  • Calories 430.0
  • Total fat 31 g
  • Cholesterol 175 mg
  • Saturated fat 15 g
  • Total carbohydrate 2 g


  • Iron 16.0
  • Folate 7.0
  • Calcium 8.0
  • Vitamin A 28.0
  • Vitamin C 2.0
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Halibut with Shrimp and Champagne Beurre Blanc