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<\/p>\nRoasted Halibut with Chervil Sauce<\/p>\n
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3\/4 C. loosely packed chervil sprigs (1\/2 oz.)<\/p>\n
2 T. finely chopped flat-leaf parsley<\/p>\n
1 tsp. freshly ground coriander<\/p>\n
1 green onion, roughly chopped<\/p>\n
1\/4 C. extra-virgin olive oil<\/p>\n
1 T. lemon juice<\/p>\n
1 1\/4 tsp. kosher salt<\/p>\n
2 pounds skinned halibut fillets, cut into 6 equal portions<\/p>\n
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1 C. dry white wine<\/p>\n
2 T. finely chopped shallots<\/p>\n
1 tsp. lemon juice<\/p>\n
6 T. unsalted butter, at room temperature<\/p>\n
3\/4 C. loosely packed chervil sprigs, plus sprigs and chive flowers for garnish<\/p>\n
About 1\/2 tsp. kosher salt<\/p>\n
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Preheat oven to 325\u00c2\u00b0. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry. Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes. Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 T. at a time. Pour into a blender and whirl briefly, then add 3\/4 C. chervil and pulse until finely chopped. Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Halibut with Chervil Sauce 3\/4 C. loosely packed chervil sprigs (1\/2 oz.) 2 T. finely chopped flat-leaf parsley 1 tsp. freshly ground coriander 1 green onion, roughly chopped 1\/4 C. extra-virgin olive oil 1 T. lemon juice 1 1\/4 tsp. kosher salt 2 pounds skinned halibut fillets, cut into 6 equal portions 1 C. dry white wine 2 T. finely chopped shallots 1 tsp. lemon juice 6 T. unsalted butter, at room temperature 3\/4 C. loosely packed chervil…<\/p>\n