MINNEAPOLIS — New Year's Eve is often filled with drinks, resolutions and food.
Bjorn Thompson, the executive chef at Breva, stopped by the KARE 11 Saturday show with a possible addition to your New Year's Eve menu.
RECIPE: Halibut with Caviar Beurre Blanc
Ingredients
175 g filet of Halibut
60 g Extra virgin olive oil
60 g Water
1 sprig of thyme
1 sprig of tarragon
100 g Baby potatoes, blanched, cut in half
60 g leeks, cut into coins
20 g butter
1 tsp Dill oil
2 Tbsp Caviar Beurre Blanc - Recipe as follows:
40 g Dry white wine
40 g White-wine vinegar
10 g Shallots, fine chop
1 Wedge of lemon
Pinch of Kosher salt
Pinch of ground white pepper
100 g Butter, cold unsalted, cut into small cubes
Caviar to your preference – We will use about 10g
Directions
- In a small straight-sided saucepan, add the oil, water, thyme and tarragon, bring to a simmer, add a pinch of salt.
- Once the liquid is hot, add the Halibut filet and cover. Cooking the fish may take 10 - 20 minutes depending on the thickness of the filet.
- Using a probe thermometer, check the internal temperature of the fish to be at least 145F degrees. Remove the fish from the pan and set aside to rest for 2-3 minutes.
- In the same pan as the fish, place the potatoes and heat to 165F.
- As the potatoes are heating, using a small saute pan, melt the butter and add the leeks gently to preserve the shape.
- On medium heat, cook the leeks until soft, this should only take a couple minutes. Then turn off the heat.
- For the Beurre Blanc sauce, in a small sauté pan, reduce the wine, vinegar and shallot by 60% (this can be done ahead of time) add the salt and a pinch of pepper.
- Reduce the heat to a simmer / low flame, squeeze some of the lemon juice into the pan and add the cold butter pieces 1 or 2 at a time.
- Swirl the pan or mix softly with a whisk to emulsify the butter with the wine and vinegar mixture.
- Continue adding the cold butter slowly until you have a nice creamy sauce.
- If the sauce starts to separate, add a small splash of water.
- When you’ve reached the desired consistency, remove from the heat.
- Fold the caviar in with a spoon.
- Place the potatoes and leeks on the plate, arrange the Halibut on top, then spoon over the Beurre Blanc as much as you'd like.
*It's recommended to be served with some fresh herbs of your choice and a slice of lemon.
Watch more KARE 11 Saturday:
Watch the latest coverage from KARE11 Saturday in our YouTube playlist:
WATCH MORE ON KARE 11+
Download the free KARE 11+ app for Roku, Fire TV, Apple TV and other smart TV platforms to watch more from KARE 11 anytime! The KARE 11+ app includes live streams of all of KARE 11's newscasts. You'll also find on-demand replays of newscasts; the latest from KARE 11 Investigates, Breaking the News and the Land of 10,000 Stories; exclusive programs like Verify and HeartThreads; and Minnesota sports talk from our partners at Locked On Minnesota.
- Add KARE 11+ on Roku here or by searching for KARE 11 in the Roku Channel Store.
- Add KARE 11+ on Fire TV here or by searching for KARE 11 in the Amazon App Store.
- Learn more about the KARE 11+ app for Apple TV in the Apple App Store.
- Learn more about KARE 11+ here.