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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: To make blackberry butter: In a medium saucepan, place the shallot,
garlic, vinegar, and berries. Over high heat, reduce the liquid to about 1
tablespoon, being careful not to let it scorch. Add the white wine and
reduce again to about 1 tablespoon of liquid. Add the port and reduce for
2 minutes, or until the mixture is syrupy.
Lower the heat and gradually begin whisking in the butter, a few pieces at
a time. Before each few pieces are completely melted, add another few,
whisking as each batch of butter is added. The sauce must be kept warm but
not hot, or the butter will separate. Remove the blackberry butter from
the heat as the last piece of butter is incorporated.
Immediately strain the butter mixture into a small bowl. Season with salt.
Keep in warm place until ready to use.
Place the water, lemon, ginger, and fir twig in a large steamer with a
tight-fitting lid. Bring the water to a boil with the lid on. Place
fillets on a steamer tray over the boiling water. Cover and steam for 10
minutes, or until halibut is opaque and firm to the touch.
Serve the fish immediately on warm plates surrounded by the blackberry
butter. Garnish with fresh chives and fresh ground black pepper.
Ingredients:
2 Tablespoon(s) Minced Shallot
1 Centiliter(s) Garlic, minced
1/4 Cup(s) Balsamic Vinegar
1 Cup(s) Blackberries
1/4 Cup(s) Fruity White Wine
2 Tablespoon(s) Port
1 1/2 Cup(s) Unsalted Butter, in pieces
4 Cup(s) Water
1/2 Lemon, cut into wedges
1 1" piece ginger, sliced thin
1 small Fir or Pine Twig, about 4"
8 Ounce(s) Halibut Fillets
1 small Bunch Fresh Chives |
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