Flétan poêlé et beurre monté

Pan-fried halibut with beurre monté

Another great 5-ingredient recipe that's easier than you think! A beurre monté sauce is a super elegant restaurant quality sauce thats  easy-to-make. I love pan-frying my fish insuring a flawless result every time. This dish can be served with sautéed spinach or mashed potatoes.

Servings: 4
Preparation: 5 minutes
Cooking time: 15 minutes

Ingredients :

  • 500 g of halibut or cod, cut into 4 pieces
  • 1 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 2 tbsp olive oil or avocado oil

Whipped butter:

  • 1 tsp lemon juice
  • 2 tbsp water
  • ½ cup unsalted butter, cold and cubed
  • ½ tsp kosher salt

To serve:

  • Basil leaves
  • Pepper from the mill
  • Lemon zest and juice

Steps:

  1. Preheat oven to 350F.
  2. Salt and flour the halibut pieces and heat a skillet over medium-high heat. Add the oil and sear the fish pieces for about 3 minutes on one side until a nice golden crust forms. Turn and bake for about 4 minutes until the fish is cooked through or reaches an internal temperature of 140°F. Set aside on a plate.
  3. For the whipped butter, heat a small saucepan over medium heat and add the lemon juice and water. Add the salted butter cubes in increments of two, whisking constantly. The sauce should be smooth and a beautiful pale yellow color. Adjust the seasoning to taste.
  4. Serve immediately on a small plate and sprinkle with lemon zest, freshly ground pepper, and a basil leaf. SO good.

 

Back to blog

Leave a comment