Alaskan Halibut With Crayfish Sauce

Ingredients

The stock:

• 1 pound of crayfish heads, or 1/2 pound of shrimp
• 3 tablespoons olive oil
• 1 Walla Walla, Vidalia or other sweet onion, chopped
• 2 leeks, cleaned and chopped
• 1 stalk celery, chopped
• 1 bunch parsley
• 2 sprigs fresh thyme
• 2 bay leaves
• 4 shallots, sliced

The fish:

• 1 ½ pounds Alaskan or other halibut
• 2 tablespoons extra-virgin olive oil
• ¼ cup dry white wine
• 4 tablespoons fresh bread crumbs

The sauce:

• ¾ pound unsalted butter, cut into 1/4-inch slices
• Salt and freshly ground pepper to taste
• 2 dozen leaves fresh basil, julienned

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1141 calories; 90 grams fat; 46 grams saturated fat; 2 grams trans fat; 31 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 54 grams protein; 395 milligrams cholesterol; 609 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. In a large pan, saute the crayfish heads in the olive oil until they turn red, about five minutes. If using shrimp, saute them until the shells turn pink, about one-and-a-half to two minutes. When cool enough to handle, shell the shrimp, returning the shells to the pan and reserving the meat for garnish. To the pan, add the onion, leeks, celery, parsley, thyme and bay leaves and let them soften for about two minutes.
2. Cover the mixture with cold water, bring the liquid to a boil, remove any scum and simmer gently for 30 minutes. Strain and reserve the liquid.
3. Add the shallots to the liquid and bring to the boil. Reduce the liquid to a half cup and reserve until ready to finish the sauce.
4. Preheat the oven to 400 degrees. Prepare the halibut by brushing the fish with oil on both sides. Place the fish in a buttered baking dish and add the quarter-cup of wine. Sprinkle the top of the fish with bread crumbs and bake for five to seven minutes. Remove to serving plate and keep warm.
5. Finish the sauce by reheating the stock and reducing it to a quarter-cup. Add the slices of butter gradually, whisking the sauce continuously to incorporate the butter, as in a beurre blanc sauce. Season to taste with salt and pepper. If using shrimp, add the shrimp meat and heat until warm, but do not overcook. Add the basil and pour the sauce over the fish.

1 hour