Halibut Oscar (Serves 4)

Bearnaise Sauce Ingredients: 2 tablespoons dried tarragon ¾ cup red wine vinegar 1 small shallot, diced 3 egg yolks 1 cup melted butter juice of ½ lemon pinch of salt pinch of cayenne pepper ¼ cup hot water Bearnaise Sauce Method: In a heavy sauté pan, cook the tarragon, wine vinegar, and diced shallot over medium heat for 10-15 minutes, or until the mixture becomes paste-like. Set aside. Mix together eggs, 1/8 cup of hot water, lemon juice, salt and pepper and cook in a double boiler until the mixture reaches the consistency of mayonnaise. Remove from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon-wine vinegar-shallot mixture and blend well. Set aside Halibut Oscar Ingredients: 4 8-ounce fresh Alaska halibut fillets 1 cup flour 4 whole eggs, beaten 4 ounces butter or margarine 16 pieces fresh asparagus, lightly steamed 8 ounces fresh Dungeness crab meat 12 ounces Bearnaise Sauce Halibut Oscar Method: Dip halibut fillets in egg and then dredge in flour. Heat butter or margarine in a non-stick skillet over medium-high heat. Add halibut fillets and cook 4 minutes on each side, or until done. Remove from heat. Place fillets on individual serving dishes, add asparagus and top with fresh Dungeness crab meat. Finish with 2-3 ounces of Bearnaise sauce spooned over each serving. ««« Back to Recipe Search page