Halibut with Saffron Beurre Blanc | Recipe from Varinder Sahi
As a winemaker, he is always striving to strike a balance in wine acidity, alcohol, fruit concentration and tannins. When everything is in harmony, we’re all well-fed happy campers. A more classic version of beurre blanc uses white wine vinegar and cream with shallots at its base. We like a racy version that uses fresh lemon juice as the acid and rich grass-fed butter as the fat. These ingredients along with a dry white wine and aromatic saffron threads create an emulsification that is both luxurious and flavor-packed. We choose to bathe an oven-roasted halibut in this delicious sauce. Try it and you won’t regret it!
