Baked Halibut with Tarragon Cream Sauce
Baked Halibut with Tarragon Cream Sauce is a dish you would order in a fine French restaurant and yet it’s so easy to prepare.
Servings: 2 servings
Calories: 318kcal
Ingredients
- 8 Oz Halibut fillet Cut in half
- 1/4 Tsp Sea Salt Prefer Himalayan Pink Sea Salt
- 1/4 Tsp Pepper
- 1 Tbsp Ghee
- 1 Shallot Minced
- 1/4 Cup White wine Low sodium chicken broth can substitute
- 1 Tbsp Tarragon leaves, fresh 1 Tsp dried tarragon can substitute
- 2 Tbsp Butter Cut in small squares
- 2 Tbsp Creme Fraiche
- 1 Tsp Dijon Mustard
Instructions
- Preheat oven to 400 degrees F
- Add 2 Tsp Ghee to an ovenproof frypan over medium high heat. When hot, add halibut and cook undisturbed 3 minutes. Do not trun over. Add frypan to oven and bake 4 minutes. When time is up remove from the oven, flip halibut fillets over and add to a plate. Cover with foil to keep warm.
- Add remaining ghee to frypan and turn the heat to medium high. Add shallots and saute 1-2 minutes to slightly caramelize. Whisk in white wine and tarragon. Allow to reduce 3 minutes. Then whisk in butter, a bit at a time. And continue to whisk in creme fraiche and Dijon mustard.
- Place a fine sieve over a bowl and pour the sauce into the sieve. With a rubber spatula, press the sauce through the sieve.
- On a serving plate, add half of the sauce to the plate and spread with the back of the spoon. Place a halibut fillet on the sauce. Sprinkle with additional minced tarragon and serve.
Nutrition
Calories: 318kcal | Carbohydrates: 4g | Protein: 22g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 108mg | Sodium: 561mg | Potassium: 584mg | Fiber: 1g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg