Vanilla-Scented Halibut with Asparagus & Hollandaise
Serves 4
one 1½ pound halibut
fine sea salt
½ vanilla bean, split lengthwise in half
½ cup dry white wine
1 lb. asparagus, trimmed & cut on the diagonal
freshly ground black pepper
8 Tbsp. unsalted butter
2 egg yolks
2 Tbsp. lemon juice
Preheat oven to 400°
Rinse the fish with cold water & pat dry with paper towels. Place the fish in a baking dish and rub with the salt. Scrape out the small black seeds from the vanilla bean and rub them over the fish. Cut the scraped bean into small pieces and place on top and underneath the fish.
Pour over the white wine, cover tightly with aluminum foil and bake for 20 to 30 minutes, until the fish is opaque throughout and the interior temperature reaches about 125° on a thermometer.
Cook the asparagus in a pot of salted boiling water until tender but still firm, 5 to 8 minutes. Drain, season with pepper and keep warm.
Melt the butter in a small saucepan over low heat. In a small bowl, whisk together the egg yolks and lemon juice. Whisk in the melted butter and return the mixture to the pan, whisking constantly over low heat until thickened. Removed the sauce from the heat and whisk for 2 minutes. Set aside in a warm spot.
When the halibut is done, transfer to a platter and keep warm. Cut the halibut into 4 pieces. Place on plates with asparagus on top and hollandaise on top of the asparagus.
©Sally Bernstein, 2006