Halibut Steak With Mussel Beurre Blanc by Nomad Berlin

Ingredients

• 2 halibut steaks, about 6 to 8 oz each
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 8 oz green beans, trimmed
• 1 shallot, finely minced
• 1/2 cup dry white wine
• 1 cup mussel cooking liquid or light fish stock
• 1/2 cup heavy cream
• 4 tbsp cold unsalted butter, cubed
• 1 tbsp lemon juice
• 1 tbsp chopped chives
• 1 cup cooked mussel meat, chopped or whole
• 1 small pinch cayenne, optional

Instructions

1. Pat the halibut dry and season both sides with salt and pepper, then let it sit 5 minutes.
2. Blanch the green beans in salted boiling water for 2 to 3 minutes until bright green and crisp-tender, then drain.
3. Heat olive oil and butter in a skillet over medium heat, then cook the halibut 3 to 4 minutes per side until just opaque and flaky.
4. Sauté the shallot in a small saucepan for 1 minute, then add the wine and reduce by half over 2 to 3 minutes.
5. Add the mussel liquid and cream, then simmer 3 to 5 minutes until lightly thickened and glossy.
6. Whisk in the cold butter a few cubes at a time over low heat until the sauce is smooth and emulsified.
7. Stir in lemon juice, chives, mussel meat, and cayenne if using, then warm for 1 minute without boiling.
8. Plate the green beans, top with halibut, spoon over the beurre blanc, and serve immediately.