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Roasted Halibut and Scallops (Lobster Buerre Blanc) and Potatoes Yvette

Roasted Halibut and Scallops (Lobster Buerre Blanc) and Potatoes Yvette

Chef Suzanne Champagne Ivy

The Mill on the Floss, www.millonthefloss.com, New Ashford, MA

Ingredients:

  • 4 7oz. Halibut filets
  • 12 sea scallops
  • 1 ½ c. white wine
  • 1 Tbsp. glace de fruits de mer gold (lobster base)
  • 2 Tbsp. peppercorns
  • 4 bay leaves
  • 1 ½ Tbsp. minced shallots
  • 5 sprigs thyme
  • 1 ½ C. heavy cream
  • 3 Tbsp. dry sherry
  • Butter
  • Arrowroot

Method:

To prepare the fish: Heat oven to 425 F. In a hot pan cover bottom with olive oil. Salt and pepper the halibut and scallops. Place in pan and sear for 30 seconds, then put in oven for 7-10 minutes.

To prepare the sauce: Bring wine, shallots, thyme, bay leaves and peppercorns to boil, reduce immediately to simmer. Simmer down to one half, add the lobster base and a few pats of butter and whisk until all is melted together. Add heavy cream and sherry and salt to taste, if necessary. Thicken with arrowroot.

*Glace de fruits de mer gold (lobster base) is available at gourmet food stores.

To prepare the potatoes: Heat oil. The oil needs to be hot, otherwise the potatoes will stick. Brown on each side.