Halibut with mini vegetables and beurre blanc sauce
3 servings
30 minutes
Halibut with mini vegetables and beurre blanc sauce is an exquisite dish that combines the tenderness of fish, the freshness of vegetables, and the velvety texture of a classic French sauce. Baked to softness, the halibut develops a light golden crust, while its flavor is enhanced by the creamy notes of beurre blanc made from white wine, vinegar, and butter. Mini vegetables—carrots, asparagus, cherry tomatoes, and peas—add vibrant colors, a hint of sweetness, and freshness, creating a harmony of textures. This dish can adorn a festive table or serve as an elegant dinner among loved ones. With its refined combination of flavors and visual appeal, it embodies the spirit of modern author cuisine where tradition meets innovation.
1
Bake the halibut in the oven for 4 minutes.
- Halibut fillet: 200 g
2
Blanch vegetables in water until partially cooked.
- Green mini asparagus: 30 g
- Mini carrots: 30 g
- Green peas: 30 g
- Cherry tomatoes: 30 g
3
Salt and pepper. Sauté a little in butter.
- Salt: to taste
- Fresh pepper: to taste
- Butter: 75 g