Halibut "Müllerin Style" with lemon jus
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 4 pieces | halibut fillet (approx. 120–150 g each) |
| 250 - 300 g | butter |
| salt | |
| FOR THE LEMON JUS: | |
| 300 ml | fish stock or vegetable dashi |
| 100 ml | white wine |
| 1 | shallot |
| 1 | organic lemon |
| 1 tsp | starch |
| 2 tbsp | cold water |
| 1 tbsp | oil |
| salt |
Instructions
Step 1 of 6:
Lightly salt the halibut fillets and let them sit for 10 minutes.
Step 2 of 6:
Slowly melt the butter in a pot. The temperature should be around 140–158 °F (60–70 °C). The butter should not brown.
Step 3 of 6:
Place the fillets in the melted butter. They should be completely covered. Cook for 8–10 minutes until the fish is translucent and juicy. Do not let the butter boil.
Step 4 of 6:
For the lemon jus: Finely dice the shallot. Wash the lemon thoroughly, finely grate the zest, and squeeze the juice. Sauté the shallot in a little oil. Deglaze with white wine and reduce briefly. Add the stock and bring to a boil once.
Step 5 of 6:
Add lemon juice and some zest. Season with salt. Mix cornstarch with cold water until smooth and stir in until the sauce thickens slightly. Briefly blend the sauce with an immersion blender.
Step 6 of 6:
Carefully lift the fish out of the butter and let it drain. Serve with the lemon jus.
