Wine Enthusiast: Poached Halibut in Caviar Beurre Blanc Recipe

1. In deep sauté pan, combine fish stock, bay leaves, thyme, coriander and 6 sprigs parsley over medium heat. Bring to boil, then reduce to simmer for 20 minutes. Strain and return liquid to pan.
2. Warm to very low simmer.
3. Season halibut with salt, pepper and lemon juice. Add to pan and poach until cooked through, 6–7 minutes. Carefully remove halibut with fish spatula.
4. To make beurre blanc, chop leaves from 5 sprigs parsley. Combine bare stems in pot with wine.
5. Cook over medium heat until reduced by half. Reduce heat to very low simmer, discard parsley stems and add butter slowly. Stir quickly until butter incorporates and sauce is creamy. Season with sugar, salt, pepper and lemon juice, to taste. Gently fold in chopped parsley leaves and caviar.
6. Place olive oil and leaves from remaining parsley bunch in blender. Purée until bright green. Strain through fine-mesh strainer or coffee filter.
7. Spoon beurre blanc onto plate and top with halibut. Arrange beets around fish. Garnish with parsley oil and additional parsley leaves. Serves 4.

1. 2 bunches red heirloom baby beets
2. 3 pounds rock sea salt

Directions for Salt Baked Baby Beets

1. Heat oven to 350˚F. Trim tops of beets, and wash with warm water. On baking sheet, spread rock sea salt to cover bottom of pan. Place beets on salt, and cover with aluminum foil. Bake until soft, approximately 40–45 minutes. (Check with cake tester.) Cool beets for 10 minutes. While still warm, peel beets with soft towel. Slice in half.

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