Pan Seared Halibut On a bed of Green Vegetables with Burre Blanc

Right now you should be able to find fresh local asparagus, leeks and baby spinach at your Farmer's market.  They are spring vegetables and add to the bright green color of this dish.  You could substitute or add sugar snap peas as well. Burre Blanc is a classic French sauce, that is not low on calories but is high on flavor. Go about making it patiently and if you aren't successful on the first try, try again. 

Pan Seared Halibut on a bed of Green Vegetables with Burre Blanc Sauce

Ingredients:

Vegetables

1 lb Asparagus cut into 1 inch pieces

1 jar artichoke hearts cut into spears

2 16 Oz. packages fresh baby spinach

3 Leeks – white portion finely diced

2 TBS olive oil/butter combined

Fish

4 Nice Portions Fresh Halibut (roughly 6 OZ each)

Burre Blanc

1/2 cup white wine vinegar

1 cup dry white wine

1 TBS finely diced shallot

1 lb butter

2 tsp chopped tarragon

1 tsp chopped parsley

Preparation:

Begin with Burre Blanc preparation.  In a saucepan bring vinegar, wine and shallot to a boil.  Reduce heat and let simmer until mixture is reduced to two TBSP.  While liquid is reducing cut butter into ½ inch pats and return to Fridge.  Once liquid is reduced, reduce heat to low and begin to add the butter to the liquid two to three pats at a time.  Whisk as you add the butter.  Continue to add butter a couple of pats at a time until you only have two to three pats left.  Remove sauce from heat and add the last of the butter.  Whisk in.  The sauce should be smooth and a little frothy.  Add herbs and season to taste with fresh ground pepper and kosher salt.  Keep warm over very low heat.  Do not let the sauce simmer.  You may have to turn heat on and off just to keep the sauce warm.  

Parboil asparagus for 2 minutes and drain.  In a large skillet, sauté leeks in oil/butter combination until transparent.  Combine asparagus, artichoke hearts, and spinach with leeks. Sauté over low heat until spinach is wilted.  Reduce heat to very low and just keep warm. 

 

Salt and pepper fish on both sides.  Pan sear with very little oil and high heat until brown and cooked thru.

Put a serving of vegetable in the bottom of a pasta or large soup plate.  Ladle Burre Blanc generously over vegetables and stack fish fillet on the top.  Enjoy  with a glass of crisp white wine.