Roasted Halibut with Chervil Sauce

Name: Roasted Halibut with Chervil Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 14 grams 3/4 cup loosely packed chervil sprigs; 177 milliliters loosely packed chervil sprigs, plus sprigs and chive flowers for garnish; 1 teaspoon freshly ground coriander; 237 milliliters dry white wine; 6 servings MARINADE AND FISH; 2 Tbsps finely chopped flat-leaf parsley; 1 green onion, roughly chopped; 907 grams skinned halibut fillets, cut into 6 equal servings; 6 servings SAUCE; 1 teaspoons About kosher salt; 1 teaspoons kosher salt; 1 Tbsp lemon juice; 1 teaspoon lemon juice; 59 milliliters extra-virgin olive oil; 2 Tbsps finely chopped shallots; 6 Tbsps unsalted butter, at room temperature

Need From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Blend marinade ingredients until very smooth.

Ingredients you will need

Marinade

Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry.

Ingredients you will need

Fish

Equipment you will use

Blender

Bowl

Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes.

Equipment you will use

Baking Sheet

Oven

Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 tbsp. at a time.

Ingredients you will need

Lemon Juice

Shallot

Butter

Sauce

Wine

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Sauce Pan

Whisk

Pour into a blender and whirl briefly, then add 3/4 cup chervil and pulse until finely chopped.

Ingredients you will need

Chervil

Equipment you will use

Blender

Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.

Ingredients you will need

Chervil

Sauce

Fish

Salt

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

14grams

3/4 cup loosely packed chervil sprigs 177milliliters

loosely packed chervil sprigs, plus sprigs and chive flowers for garnish 1teaspoon

freshly ground coriander 237milliliters

dry white wine 6servings

MARINADE AND FISH 2Tbsps

finely chopped flat-leaf parsley 1

green onion, roughly chopped 907grams

skinned halibut fillets, cut into 6 equal servings 6servings

SAUCE 1teaspoons

About kosher salt 1teaspoons

kosher salt 1Tbsp

lemon juice 1teaspoon

lemon juice 59milliliters

extra-virgin olive oil 2Tbsps

finely chopped shallots 6Tbsps

unsalted butter, at room temperature

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.