Sous Vide Halibut with Beurre Blanc
"This sous vide halibut was off the charts delicious! Excited to add on more this week. Thank you!" - CSF member Anne Lopez who used this recipe courtesy of Tiffany.
2 halibut filets, 3 oz each
1 shallot, sliced
3/4 c white wine, sauvignon blanc or similar
1/2 stick unsalted butter
Lemon, if desired
Preheat water bath to 55.5C.
Season filets with sea salt on both sides. Place into zip top bag.
Add 1 tablespoon of olive oil to the bag.
Sous vide for 20 minutes.
Remove filets after 20 minutes and sear if desired.
Beurre blanc instructions
Thinly slice shallots.
Heat pan to medium and add a little oil to coat the pan. Add shallots and cook until shallots are soft and just before they turn brown.
Add wine to pan and reduce to about 3 tablespoons, about 4 minutes.
Remove sliced shallots from pan, can use a sieve, so only liquid remains in the pan.
Lower heat to low. Whisk in butter a half tablespoon at a time until all butter is incorporated.
Season with salt and pepper to taste and serve immediately.