Gaspé-inspired halibut

Ingredients

• 675 g (1 ½ lb) Atlantic halibut fillet
• 4 French grey shallots, finely chopped
  
• 375 ml (1 ½ cups) white wine
  
• 65 ml (¼ cup) white wine vinegar
• 125 ml (½ cup) heavy cream (35%)
• 125 ml (½ cup) butter, broken into pieces
• 65 ml (¼ cup) ox-eye daisy capers
• Winged kelp flakes

Preparation

For the halibut

• Coat the halibut fillet with kelp flakes, salt and pepper.
• Pan fry the fish.

For the beurre blanc with ox-eye daisy capers

• In a small pot, sauté the shallots in wine and vinegar. Reduce by ¾.
• Add cream and bring to a boil.
• Add butter (all at once), continue cooking while whisking until the butter has melted.
• Add the capers.
• Keep warm in a lukewarm double boiler.
• Serve each fillet with a generous spoonful of warm beurre blanc.