Roasted Halibut with Chervil Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The gentle licorice-like flavor of chervil leads a swirl of spring flavors in this refined, party-worthy dish. All you need are little steamed new potatoes on the side. It's fast and easy-just be sure not to overcook the delicate halibut. Ingredients:
3/4 cup loosely packed chervil sprigs (1/2 oz.) |
2 tablespoons finely chopped flat-leaf parsley |
1 teaspoon freshly ground coriander |
1 green onion, roughly chopped |
1/4 cup extra-virgin olive oil |
1 tablespoon lemon juice |
1 1/4 teaspoons kosher salt |
2 pounds skinned halibut fillets, cut into 6 equal portions |
1 cup dry white wine |
2 tablespoons finely chopped shallots |
1 teaspoon lemon juice |
6 tablespoons unsalted butter, at room temperature |
3/4 cup loosely packed chervil sprigs, plus sprigs and chive flowers for garnish |
about 1/2 tsp. kosher salt |
Directions:
1. Preheat oven to 325°. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry.
2. 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.
3. 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. Pour into a blender and whirl briefly, then add 3/4 cup chervil and pulse until finely chopped.
4. Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.
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