Basil-Steamed Halibut with Lemon Crème Sauce

Basil-Steamed Halibut with Lemon Crème Sauce
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Basil-Steamed Halibut with Lemon Crème Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
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Servings
4
Servings
4
Ingredients
  • 1 1/2 lbs white fish bones
  • 2 medium carrots pealed and coarsely chopped
  • 1 medium Onion coarsely chopped
  • 1 clove Garlic minced
  • 4 cups water
  • 1/4 cup creme fraiche
  • 2 1/4 tsp fresh lemon juice
  • 1 large egg yolk
  • 1 1/2 tbs butter unsalted
  • 1/2 tsp fine sea salt divided
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 bunch fresh basil leaves about 1 oz.
  • 4 6oz. halibut fillets skinned
  • torn fresh basil leaves optional
Servings:
Units:
Ingredients
  • 1 1/2 lbs white fish bones
  • 2 medium carrots pealed and coarsely chopped
  • 1 medium Onion coarsely chopped
  • 1 clove Garlic minced
  • 4 cups water
  • 1/4 cup creme fraiche
  • 2 1/4 tsp fresh lemon juice
  • 1 large egg yolk
  • 1 1/2 tbs butter unsalted
  • 1/2 tsp fine sea salt divided
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 bunch fresh basil leaves about 1 oz.
  • 4 6oz. halibut fillets skinned
  • torn fresh basil leaves optional
Servings:
Units:
Instructions
  1. Combine first 4 ingredients in a large Dutch oven; add 4 cups water. Bring to a boil; reduce heat, and simmer 20 minutes. Strain mixture through a sieve into a bowl, reserving stock. Discard solids.
  2. Pour 1/4 cup stock into a small saucepan (set remaining stock aside); bring to a boil over high heat. Boil 2 minutes or until stock is reduced to 2 tablespoons. Reduce heat to low. Combine crème fraîche, juice, and egg yolk in a small bowl, stirring with a whisk. Slowly pour egg mixture into reduced stock, stirring constantly with a whisk. Remove from heat; stir in butter, 1/4 teaspoon salt, and pepper. Set aside.
  3. Pour remaining stock into a large skillet; bring to a simmer over medium-high heat.
  4. Line a vegetable steamer with 1 bunch basil leaves; arrange fillets in a single layer over basil.
  5. Place steamer in skillet; cover and steam fillets 15 minutes or until fish flakes easily when tested with a fork. Carefully remove steamer from skillet. Sprinkle fillets with remaining 1/4 teaspoon salt; let stand 5 minutes.
  6. Serve with sauce. Garnish with basil leaves, if desired.
Recipe Notes

Nutrition Facts
Basil-Steamed Halibut with Lemon Crème Sauce
Amount Per Serving
Calories 290 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Sodium 387mg 16%
Total Carbohydrates .5g 0%
Protein 37g 74%
* Percent Daily Values are based on a 2000 calorie diet.

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