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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce. | 2. Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod®, salt and pepper, and a tablespoon of fish cooking liquid. | 3. Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish stock	1	pint		-	-	-	-
butter	4	ounces	unsalted cut	813.0634	0.068	0.9639	91.9771
halibut steak	4			1613.8703	0.0	359.0408	9.0667
pernod	1	tablespoon		1613.8703	0.0	359.0408	9.0667
shallot	4		chopped	460.8	107.52	16.0	0.64
salt pepper				1613.8703	0.0	359.0408	9.0667
white wine	4	fluid		-	-	-	-
white wine vinegar	1	tablespoon		1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.