Halibut with Salmon Roe Beurre Blanc, Clams and Baby Artichoke
Ingredients:
For the Beurre Blanc:
• 200g of white wine
• 20ml of heavy cream
• 200g of cold butter
• Juice of 1/4 lemon
• Shallots
• Parsley
• Chives
• Salmon Roe
Instructions:
For the Beurre Blanc:
Slice some shallots and sweat with olive oil, parsley and black peppercorn. Add the clams and mix. Add white wine and cover. After 3-5mins open the lid and remove the clams. Reduce until you have 100g of wine/clam reduction then strain. Bring the reduction back to a boil and reduce the heat. Add cream and mix. Then slowly incorporate the butter while whisking. Add roe and chives and season with lemon juice.
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