Ingredients
- 6 oz halibut filet
- 2 oz olive oil
- ½ cup braised beans or white beans of choice
- Small bunch asparagus trimmed and cut into 1” pieces
- 1 tablespoon dill oil cold
- Lemon to taste
- Salt to taste
For the beurre blanc:
- 2 tablespoon white wine
- 1 tablespoon shallot minced
- 1 bay leaf
- ½ cup crème fraîche
- 1 stick 8 tablespoon unsalted butter
- Salt to taste
- Lemon juice to taste
- Caviar to garnish
Method
- Preheat oven to 400°F.
- Season halibut with salt and let sit at room temperature for 20 minutes.
- In a saucepan, combine shallot, bay leaf, and white wine. Reduce until nearly dry. Add crème fraîche and reduce by half (about 3–4 minutes).
- Whisk in half the butter, one tablespoon at a time. Remove from heat. Off the heat, whisk in remaining butter until fully incorporated. Season with lemon and salt. Keep warm.
- In a cold oven-safe pan, add olive oil and fish. Turn heat to medium and slowly bring the oil up. Once it begins to pop, transfer pan to oven for 4 minutes.
- Flip fish and cook for another 3–4 minutes, or until just cooked through.
- In a bowl, mix hot braised beans, asparagus, lemon juice, and salt. Plate in center of the dish. Top with halibut.
- Stir cold dill oil into warm beurre blanc just before serving to “break” the sauce. Spoon generously over halibut and garnish with caviar. Serve immediately.