Halibut With A White Belgian Beer Sauce Recipes

Steps:

• 1. White wine sauce is something you could make in 15 minutes, but I like to make it in advance: infused white wine with shallot, bay leaf and thyme, add fish stock and reduce by 2/3, add cream, reduce by 1/2, sieve it and add cube of ice cold butter before serving.
• 2. Start with boiling your potatoes and make a mash out of it. Depending on how you like it, mash more or less.
• 3. In the meantime you put a saucepan on the heat and pour in 2 cups of white wine with the chopped shallot, bay leaf and the thyme. When this is infused and reduced by at least 2/3, it becomes almost like syrup. Then add 3 cups of fish stock and reduce by 1/2. Add cream and reduce for another 5 minutes. Then sieve it and season to taste.
• 4. Now your potatoes should be ready. Put it aside and start with a new pan (I prefer coated for this, see "types of pots and pans" on suppliesformykitchen.com) with some olive oil, a cube of butter, all of the leek and a half inch of water.
• 5. Put is on a medium-high fire for about 4 minutes, make sure there is always water in the pan because it should not color or dry out! You have to taste it to make sure it's not underdone or worse!
• 6. Strain the leek and let it sit in the sieve to dry, BUT SAVE THE LIQUID. You will use this to make the mash smoother and tasty!
• 7. Meanwhile you can take a plate or pan that can go into the oven and strike butter with your hands on the whole inside of the pan, add the remaining stock and white wine and pour it in. Also put a bay leaf and some thyme in there and some crushed peppercorns and rough sea- or Himalayan salt. Cover it and let it poach for about 5 minutes in a strongly heated oven, each oven and pot or pan will take another poaching time... Just check up on it frequently and make sure there is always a quarter inch of moisture at the bottom!
• 8. When this is ready. Take out of the oven, and remove any cover it had and let at room temperature while you make the mash.
• 9. Add all the ingredients together for your mash (so also roast some chopped bacon, or cubes) and add the potatoes, leek, some cream and then the liquid from the leek. Season to taste with pepper and salt.
• 10. Then for the last part or the recipe you have to take a clean saucepan, add the 2 egg yolks and 2/3 of a cup of white beer, Belgian of course because this is a Belgian white beer recipe :-) Whisk it on top of a pot filled with simmering water to make sure it's temperature stays beneath the eggs cooking point! Whisk strong until you have a smooth foamy sauce! And add this to the slightly heated white wine sauce.
• 11. DONE! I really you're gonna try this and the next time you make it will be Christmas with your family!
• 12. Spread the love^^ Recipe created and shared by Jan Nevejans at http://suppliesformykitchen.com/belgian-white-beer-recipe/

Steps:

• Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.
• Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside.
• For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.
• For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.
• Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes.

Steps:

• For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
• Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
• For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
• Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
• To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Steps:

• Sprinkle each piece of fish with salt and paprika.
• In a small bowl combine the cornstarch and water and set aside for later.
• In a large, heavy skillet, heat the butter. Add the fish and cook until golden brown on each side.
• Remove fish to a plate and keep warm.
• Blend the lemon juice and beer into the butter in the skillet and stir in the chives.
• Add the fish steaks and simmer 15 minutes in a covered skillet over low heat until fish flakes easily with a fork.
• Remove fish from pan and keep warm. Now stir in the combined cornstarch and water into the pan drippings. Cook stirring constantly until thickened. Serve fish with the sauce spooned over top. Garnish with lemon slices if desired.