Halibut Oscar
Bearnaise Sauce Ingredients:
- 2 tablespoons dried tarragon
- 3/4 cup red wine vinegar
- 1 small shallot, diced
- 3 egg yolks
- 1 cup melted butter
- juice of 3/4 lemon
- pinch of kosher salt
- pinch of cayenne pepper
- 3/4 cup hot water
Bearnaise Sauce Method:
In a heavy sauté pan, cook the tarragon, wine vinegar, and diced shallot over medium heat for 10-15 minutes, or until the mixture becomes paste-like. Set aside.Mix together eggs, 1/8 cup of hot water, lemon juice, salt and pepper and cook in a double boiler until the mixture reaches the consistency of mayonnaise. Remove from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon-wine vinegar-shallot mixture and blend well.
Halibut Oscar Ingredients:
- 4 6-ounce fresh halibut fillets
- 1 cup flour
- 4 whole eggs, beaten
- 4 ounces butter
- 16 pieces fresh asparagus, slightly blanched
- 8 ounces fresh Dungeness crab meat
- 12 ounces Bearnaise Sauce
Halibut Oscar Method:
Dip halibut fillets in egg and then dredge in flour.Heat butter or margarine in a non-stick skillet over medium-high heat. Add halibut fillets and cook 4 minutes on each side, or until done. Remove from heat.
Place fillets on individual serving dishes, add asparagus and top with fresh Dungeness crab meat. Finish with 2-3 ounces of Bearnaise sauce spooned over each serving.
Yield: 4 servings
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