Pistachio & Cashew Crusted Halibut with a Lemon Buerre Blanc
Lemon Buerre Blanc Recipe
2 cloves of garlic
3 tsp of lemon juice
1/4 cup of white wine
3 tsp of butter
1/8 cup of heavy cream
salt & pepper to taste
Method of Preparation
Saute shallots in olive oil, after 2 minutes. Add garlic.
De glaze the pan with white wine and let it reduce for another 2 minutes.
Add lemon juice and cream let reduce for approximately 1 minute.
Add butter for a creamy consistency
Salt and pepper to taste.