Poached Halibut with Champagne Beurre Blanc

This refined recipe for Poached Halibut with Champagne Beurre Blanc offers a touch of elegance for special occasions or a luxurious weeknight meal. The halibut is gently poached in a flavorful broth and finished with a rich champagne butter sauce, creating a harmony of delicate flavors and smooth textures. The dish pairs beautifully with a crisp wine, enhancing the sophistication of the experience.

Ingredients

• 4 6 oz fillets halibut fillets
• 1/2 cup champagne
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 whole shallot, minced
• 2 tbsp chopped fresh tarragon

Instructions

Keywords: Poached, Seafood, Luxurious, Sauce, Main Course, French

Spice Rack: Salt, Pepper, Tarragon

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