- 2 tablespoons unsalted butter
- 1/2 cup minced fennel bulb
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh tarragon
- 3/4 cup water
- 1 fish bouillon cube
- 1 large tomato, seeded and chopped
- 1/4 cup dry white wine
- 6 tablespoons heavy whipping cream
- 1/2 cup unsalted butter, cut into pieces
- 4 (6-ounce) halibut fillets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 3 tablespoons unsalted butter
- 1 cup frozen sweet peas, thawed
- 1 teaspoon chopped fresh fennel sprigs
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
How to Make It
Melt 2 tablespoons butter in a medium saucepan. Add fennel bulb and next 4 ingredients; sauté over medium heat 3 minutes or until tender. Remove fennel mixture with a slotted spoon, and set aside.
Combine 3/4 cup water and bouillon cube in same pan, stirring until dissolved. Add tomato and wine; bring to a boil. Reduce heat to medium-high, and cook 10 to 12 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer into a small bowl, discarding solids.
Return sauce to pan; stir in whipping cream. Cook over medium heat 8 minutes or until reduced by half. Remove from heat; gradually stir in 1/2 cup butter. Stir in reserved fennel mixture. Set aside, keeping warm.
Sprinkle fillets evenly with kosher salt and pepper. Heat oil in a large nonstick skillet over medium-high heat; add fish. Cook, skin side up, 4 minutes or until lightly browned. Turn fish, and cook 4 additional minutes or until fish flakes with a fork. Set aside.
Melt 3 tablespoons butter in a small saucepan over medium heat. Stir in peas and next 3 ingredients; cook 2 minutes or until thoroughly heated.
Spoon fennel sauce evenly onto 4 serving plates, and top with halibut. Spoon pea mixture evenly over each fillet.