Parmesan Grissini Sticks With Black Olive Tapenade
Halibut with Beluga Caviar
Fresh Halibut – Skin And Bones Removed – 180 grams
Salted Butter – 25 grams
Thyme – 5 grams
Shallot – 5 grams
Dry White Wine – 10 grams
Lemon Juice – 5 grams
Beluga Caviar – 10 grams
Beurr Blanc – 25 grams
- Remove all the skin and bones from the halibut and cut into a perfect square of white flesh.
- In a cast-iron pot, add the butter and bring to the boil and simmer gently, add the white wine, lemon juice, sliced shallot and spring of thyme. Simmer for 3 to 5 minutes and turn to a low heat.
- Once the butter mix has been turned to a simmer and not boiling at all.
- Gently add to fish to poach for 3-5 minutes.
- Remove the fish and allow to rest on some white kitchen paper.
- Evenly spoon the caviar on top creating an even layer of caviar.
- Using a nice white bowl, pour in the warm Beurr Blanc, and place the caviar covered halibut on top and serve.
Conrad’s Beurre Blanc
Dry White Wine – 1/4 cup
1/4 Cup White-Wine Vinegar – 1/4 cup
Finely Chopped Shallot – 2 tbsp
Heavy Cream – 1/3 cup
Salt – 1/4 tbsp
White Pepper, Or To Taste – 1/8 cup
Unsalted Butter, Cut Into Tablespoon – Size Pieces And Chilled – 2 sticks (1 cup)
- Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes.
- Add cream, salt, and white pepper and boil 1 minute.
- Reduce heat to moderately low and add a few tablespoons of butter, whisking constantly.
- Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquified (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
- Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.