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Stegt helleflynder med sauce blanquette og forårsgrønt
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Pan-fried halibut with sauce blanquette and spring vegetables

Recipe for pan-fried halibut steak with sauce blanquette and butter-fried vegetables.
Course Main course, Starter
Cuisine Danish
Nøgleord Entertaining, Fish, New Year's Eve, New Year's Eve food, New Year's Eve menu, Summer food
Total Time 30 minutes
Servings 4 people
Calories 728kcal

Ingredients

Sauce blanquette

  • 200 g butter
  • 200 ml stock - fish or chicken
  • 2 egg yolks
  • 1 egg
  • 2 tbsp crème fraîche, ideally 38% fat
  • 1-2 tbsp lemon juice
  • Salt and freshly ground pepper

The fish

  • 6-800 g halibut - ideally steaks
  • 40 g butter
  • Salt and freshly ground pepper
  • A little oil

Spring vegetables

  • 25 g butter
  • 3 leeks, sliced into rings
  • 1 bunch green asparagus, cut into smaller pieces
  • 100 g peas, freshly podded if possible
  • 1 lemon, finely grated zest of
  • Salt and freshly ground pepper

To serve

  • Pea shoots or dill
  • Boiled or sautéed potatoes
  • Herb oil, optional - click here for the recipe

Instructions

Sauce blanquette

  • If you can, take the eggs and crème fraîche out of the fridge about 20 minutes beforehand.
  • Melt the butter in a saucepan together with the stock and heat it through well. Turn off the heat and let the mixture stand for a moment. Ideally, let it come down to about 80°C.
  • Whisk the egg, egg yolks, crème fraîche and lemon juice together in another small saucepan – this one should not be over the heat.
  • Then add the butter mixture in a thin stream while blending the sauce constantly with a stick blender. Continue until all of the butter and stock mixture has been used, blending constantly as you slowly pour it in.
    Tilt the pan if needed, so the blender catches the sauce straight away.
  • Season the sauce to taste with more lemon juice, salt and freshly ground pepper and blend it thoroughly.
  • Keep the sauce warm over the lowest heat and give it another quick blend just before serving, if you like.

The fish and the vegetables

  • Pat the fish dry and season with salt and freshly ground pepper. Leave it to sit on the kitchen counter for 10-15 minutes or so, so it is not fridge-cold.
  • Melt the butter and a little oil in a frying pan over a good high heat, and fry the fish for about 2-3 minutes on each side, depending on thickness - until golden and cooked through.
    If the pieces are thick, you may need 3-3 1/2 minutes on each side - but take care not to overcook.
    Set the pieces aside on a chopping board and let them rest while you cook the vegetables.
  • Melt the butter in the same pan and fry the vegetables over a medium heat for 2-3 minutes - or until the leeks are only just soft. Grate the lemon zest over and season with salt and freshly ground pepper. The asparagus should still have bite and the vegetables should keep their bright green colour.

Serving

  • Divide the sauce between 4 plates (shallow bowls work well), along with the vegetables and the fish. Drizzle with a little herb oil, if using, and top with pea shoots and freshly ground pepper.
  • Depending on how you are serving it, you can add boiled or sautéed potatoes, for example.

Nutrition

Calories: 728kcal | Carbohydrates: 16g | Protein: 34g | Fat: 60g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 349mg | Sodium: 730mg | Potassium: 958mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3531IU | Vitamin C: 25mg | Calcium: 124mg | Iron: 4mg