Roasted Halibut with Chervil Sauce

Roasted Halibut with Chervil Sauce Recipe
Photo: Thomas J. Story
The gentle licorice-like flavor of chervil leads a swirl of spring flavors in this refined, party-worthy dish. All you need are little steamed new potatoes on the side. It's fast and easy--just be sure not to overcook the delicate halibut.

Yield:

Serves 6

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 326
Caloriesfromfat 54 %
Protein 33 g
Fat 20 g
Satfat 8.5 g
Carbohydrate 3.6 g
Fiber 0.5 g
Sodium 375 mg
Cholesterol 79 mg

Ingredients

MARINADE AND FISH
3/4 cup loosely packed chervil sprigs (1/2 oz.)
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon freshly ground coriander
1 green onion, roughly chopped
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 1/4 teaspoons kosher salt
2 pounds skinned halibut fillets, cut into 6 equal portions
SAUCE
1 cup dry white wine
2 tablespoons finely chopped shallots
1 teaspoon lemon juice
6 tablespoons unsalted butter, at room temperature
3/4 cup loosely packed chervil sprigs, plus sprigs and chive flowers for garnish
About 1/2 tsp. kosher salt

Preparation

1. Preheat oven to 325°. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry.

2. Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes.

3. Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 tbsp. at a time. Pour into a blender and whirl briefly, then add 3/4 cup chervil and pulse until finely chopped.

4. Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.

Note:

Jerry Traunfeld,

Poppy, Seattle,

April 2013
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