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Halibut with two mustard sauces

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Ingredients for 4 servings:

  • 8 small halibut chops without skin, 100 g each
  • 1 m.-large shallot(s)
  • 50 g butter
  • 100 ml dry white wine
  • 5 cl dry vermouth
  • 200 ml whipped cream
  • 1 tsp tarragon mustard
  • 1 tsp mustard, grainy

Instructions

Working time approx. 15 minutes; Rest time approx. 8 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 33 minutes

Rinse the flounder under cold running water and pat dry. Peel and dice the shallot, then sauté it in melted butter. Add the halibut, pour in the white wine and vermouth, and let it simmer for about 8 minutes. Remove the halibut and keep warm. Pour half of the stock into a second saucepan. Divide the cream between both saucepans and reduce slightly. Stir the tarragon mustard into one saucepan and the grainy mustard into the other, and season with salt and pepper. Boiled potatoes and salad are suitable side dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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