| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- Four 6- to 8-ounce halibut fillets, skin removed
- Kosher salt and freshly ground black pepper
- 12 middle neck clams, cleaned
- 3 cloves garlic, smashed
- 2 shallots, roughly chopped
- Small bundle fresh parsley with stems, roughly chopped (optional)
- 1 cup dry white wine
- 1 cup Champagne
- 2 sprigs fresh thyme
- 1 fresh bay leaf
- 1 shallot, thinly sliced
- Juice and peel of 1 lemon
- 1 teaspoon black peppercorns
- 1 stick (8 tablespoons) unsalted butter, cubed and chilled
- 1 tablespoon creme fraiche
- Kosher salt and freshly ground black pepper
- 4 ounces uni
- 1 tablespoon finely sliced chives
- 1 zucchini, thinly sliced on a mandoline
- Zest of 1 lemon
- Extra-virgin olive oil
- Caviar
Instructions
- Preheat the oven to 250 degrees F.
- For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.
- Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
- For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.
- Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don’t allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.
- For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 958 |
| Total Fat | 69 g |
| Saturated Fat | 39 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 47 g |
| Cholesterol | 265 mg |
| Sodium | 1310 mg |
| Serving Size | 1 of 4 servings |
| Calories | 958 |
| Total Fat | 69 g |
| Saturated Fat | 39 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 47 g |
| Cholesterol | 265 mg |
| Sodium | 1310 mg |
Reviews
This was fantastic. I couldn’t get halibut and used seabass instead, so used and herb butter to cook on stove top and everything else remained the same. It was fantastic.
Gah, what a fun recipe! After watching it on worst cooks, I had to try it. It’s a lot of steps, but my husband and I really enjoyed it! Next time we will use less lemon, but that was the only complaint. I will definitely make this again, feels elegant and it’s delicious!