Poached Halibut and Beurre Blanc Sauce with Sea Vegetables - James Martin Chef
This dish of Poached Halibut and Beurre Blanc Sauce utilises the beautiful sea vegetables such as Sea Aster, Sea Arrowgrass and Sea Purslane.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 2 x 200g halibut steaks
- 100g butter
- Salt and pepper
- Sauce
- 350g butter
- 1 shallot or red onion, peeled and diced
- 1 clove garlic, chopped
- 50ml white wine
- 1 lemon
- 200g sea vegetables
- 25g butter
- To serve
- Lemon gel
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