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      Pistachio & Cashew Crusted Halibut with a Lemon Buerre Blanc

      Pistachio & Cashew Crusted Halibut with a Lemon Buerre Blanc

      {}Lemon Buerre Blanc Recipe1 Shallot2 cloves of garlic3 tsp of lemon juice1/4 cup of white wine3 tsp of butter1/8 cup of heavy creamsalt & pepper to taste

      Method of PreparationSaute shallots in olive oil,{}after 2 minutes. Add garlic.De glaze the pan with white wine and let it reduce for another 2 minutes.Add lemon juice and cream let reduce for approximately 1 minute.Add butter for a creamy consistencySalt and pepper to taste.

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