This is a wonderful dish to serve with company, especially alongside some new potatoes, asparagus, and a green salad.
4 servings of Halibut
2-3 Tbsp cornstarch
1/4 C Olive Us Leek Olive Oil, divided (or mild Single Varietal EVOO, Milanese Gremolata Olive Oil, Cilantro Roasted Onion Olive Oil)
1 medium onion, diced
1/3 C parsley, chopped
2 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp dry vermouth (optional)
2 C whipping cream
3 egg yolks
salt and pepper to taste
Pat the halibut dry and dredge with cornstarch, salt, and pepper.
In a large sauce pan heat 2 Tbsp of olive oil over medium-high heat. Cook the halibut for about 3 minutes per side (depending on thickness) or until just cooked throughout. Remove from pan and set aside.
In the same sauce pan over medium heat, add the remaining olive oil, onion and parsley. Sauté for 4 minutes, or until softened, but do not allow it to brown. Stir in the mustard, lemon juice, salt, pepper, and cream. Bring the sauce to a simmer.
Reduce heat to low. In a small bowl, add the egg yolks and stir lightly. Add a bit of sauce to the yolks to warm them, then add the yolks to the saucepan and stir constantly until the sauce has thickened (1-2 minutes). Adjust seasonings to taste.
Place the halibut in the sauce and spoon the sauce over top. Garnish with extra parsley if desired. Serve in a shallow bowl or on a plate with new potatoes and sautéed asparagus.