Ingredients with Measurements:
- 4 halibut fillets (6 oz each)
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh chives
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
- Serving platter
Step-by-step instructions:
1. Season the halibut fillets with salt and pepper.
2. In a large skillet, melt the butter over medium heat.
3. Add the flour and whisk until smooth.
4. Gradually add the white wine and whisk until the mixture thickens.
5. Add the heavy cream and whisk until the sauce is smooth.
6. Add the chopped parsley, chives, and lemon juice. Stir to combine.
7. Add the halibut fillets to the skillet and spoon the sauce over them.
8. Cover the skillet and cook over medium heat for 10-12 minutes, or until the halibut is cooked through.
9. Transfer the halibut fillets to a serving platter and spoon the sauce over them.
10. Garnish with additional chopped parsley and chives, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 465
Fat: 29g
Saturated Fat: 17g
Cholesterol: 173mg
Sodium: 193mg
Carbohydrates: 9g
Protein: 35g
Substitutions for ingredients:
- Halibut fillets can be substituted with any other firm white fish, such as cod or haddock.
- Dry white wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- Chopped fresh parsley and chives can be substituted with other fresh herbs, such as dill or tarragon.
Variations:
- Add diced tomatoes or sliced mushrooms to the sauce for extra flavor.
- Use shrimp or scallops instead of halibut for a seafood variation.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to season the halibut fillets well with salt and pepper before cooking.
- Use a large skillet to ensure the halibut fillets cook evenly.
- Be careful not to overcook the halibut, as it can become dry and tough.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the halibut and sauce in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the halibut and sauce on a large platter, garnished with fresh herbs and lemon wedges.
Garnishes:
Chopped fresh parsley and chives, lemon wedges
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, rice pilaf, mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add a splash of white wine or chicken broth to thin it out.
- If the halibut is not cooked through after 10-12 minutes, cover the skillet and continue cooking until it flakes easily with a fork.
Food safety advice:
- Make sure to cook the halibut to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
À l'Amiral is a classic French preparation for fish, typically made with a creamy white wine sauce.
Flavor profiles:
Creamy, tangy, herbaceous
Serving suggestions:
Serve the halibut and sauce as a main course for a special occasion or dinner party.
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