Basil-Steamed Halibut with Lemon Crème Sauce

Name: Basil-Steamed Halibut with Lemon Crème Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 mediums carrots, peeled and coarsely chopped; 59 milliliters crème fraîche; 1 large egg yolk; 680 grams white fish bones; 28 grams bunch fresh basil leaves (about; 1 garlic clove, minced; 680 grams halibut fillets, skinned; 2 teaspoons fresh lemon juice; 1 medium onion, peeled and coarsely chopped; 1 teaspoons fine sea salt, divided; 2 Tbsps unsalted butter; 946 milliliters water

Basil-Steamed Halibut with Lemon Crème Sauce might be just the main course you are searching for. This recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 425 calories, 68g of protein, and 14g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet. A mixture of pepper, water, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sea salt you could follow this main course with the Sea Salt-Pistachio Fudge Pie as a dessert. If you like this recipe, take a look at these similar recipes: Steamed Halibut With Lemon Olive Quinoa Salad, Steamed Halibut with Coconut Sauce, and for Halibut with Vanilla Lavender Creme Sauce.

Instructions

Combine first 4 ingredients in a large Dutch oven; add 4 cups water. Bring to a boil; reduce heat, and simmer 20 minutes. Strain mixture through a sieve into a bowl, reserving stock. Discard solids.

Ingredients you will need

Stock

Water

Equipment you will use

Dutch Oven

Sieve

Bowl

Pour 1/4 cup stock into a small saucepan (set remaining stock aside); bring to a boil over high heat. Boil 2 minutes or until stock is reduced to 2 tablespoons. Reduce heat to low.

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Stock

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Sauce Pan

Combine crme frache, juice, and egg yolk in a small bowl, stirring with a whisk. Slowly pour egg mixture into reduced stock, stirring constantly with a whisk.

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Egg Yolk

Juice

Stock

Egg

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Whisk

Bowl

Remove from heat; stir in butter, 1/4 teaspoon salt, and pepper. Set aside.

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Butter

Pepper

Salt

Pour remaining stock into a large skillet; bring to a simmer over medium-high heat.

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Stock

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Frying Pan

Line a vegetable steamer with 1 bunch basil leaves; arrange fillets in a single layer over basil.

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Fresh Basil

Vegetable

Basil

Place steamer in skillet; cover and steam fillets 15 minutes or until fish flakes easily when tested with a fork. Carefully remove steamer from skillet.

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Fish

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Frying Pan

Sprinkle fillets with remaining 1/4 teaspoon salt; let stand 5 minutes.

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Salt

Serve with sauce.

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Sauce

Garnish with basil leaves, if desired.

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Fresh Basil

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2mediums

carrots, peeled and coarsely chopped 59milliliters

crème fraîche 1large

egg yolk 680grams

white fish bones 28grams

bunch fresh basil leaves (about 1

garlic clove, minced 680grams

halibut fillets, skinned 2teaspoons

fresh lemon juice 1medium

onion, peeled and coarsely chopped 1teaspoons

fine sea salt, divided 2Tbsps

unsalted butter 946milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.