Halibut Steak Sauté with Raspberry Sauce
24 (8-oz.) halibut steaks
1 1/2 pounds unsalted butter, clarified (see note)
1 cup minced shallots
1 cup raspberry vinegar
1 1/2 quarts prepared crème fraîche, (see note)
Individual Serving:
Sauté halibut steak in ½ ounce hot butter; when lightly browned
on one side, turn and continue cooking until fish flakes easily. Remove from
pan and keep warm.
Add ½-ounce butter and 2 teaspoons shallots to pan. Toss until transparent. Add 2 teaspoons vinegar and 2 ounces crème fraîche, continue cooking over high heat until creamy. Season to taste with salt and white pepper.
Arrange halibut steak on serving plate and surround with sauce. Garnish with fresh raspberries and mint sprigs, if desired.
NOTE:
To clarify butter, slowly melt it to evaporate most of the water and separate
the milk solids (which sink to the bottom of the pan) from the golden liquid
on the surface. Pour off the liquid for use in recipes and discard the leftover
solids.
To prepare crème fraîche (krem fresh), combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Serving Size: 24.