Poached Halibut and Beurre Blanc Sauce with Sea Vegetables
This dish of Poached Halibut and Beurre Blanc Sauce utilises the beautiful sea vegetables such as Sea Aster, Sea Arrowgrass and Sea Purslane.
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Ingredients
- 2 x 200g halibut steaks
- 100g butter
- Salt
- pepper
- 350g butter
- 1 shallot or red onion, peeled and diced
- 1 clove garlic, chopped
- 50ml white wine
- 1 lemon
- 200g sea vegetables
- 25g butter
- Lemon gel
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