Ingredients
3 Tbsp. unsalted butter, divided
1 medium sweet onion, thinly sliced
1 medium bulb fennel, cored, trimmed and sliced, fronds reserved
½ cup St. Supery Sauvignon Blanc
1 cup heavy cream
Salt and pepper to taste
Preparation
In a medium saucepan over medium heat, melt 2 Tbsp. butter. Add onion and fennel and allow to sweat and soften, about 10-15 minutes. Increase heat to medium-high and add wine, reduce by half, about 10 minutes. Add cream and reduce by half, about 10 minutes. Remove from stove to a blender and puree. Pass through a fine sieve back into the saucepan. Whisk in remaining butter. Keep warm.
Ingredients
4 6-oz fresh halibut steaks
4 Tbsp. unsalted butter
Salt and pepper
6 oil-packed anchovy fillets
1-1/2 Tbsp. minced shallot
1-1/2 Tbsp. capers
½ cup St. Supery Sauvignon Blanc
Minced parsley
Chopped reserved fennel fronds
Grated lemon zest (about a teaspoon)
Preparation
Preheat oven to 375 degrees F. Melt butter in a large skillet over medium-high heat. When butter starts to foam, add the fish. Season with salt and pepper. Brown the fish, basting with butter. Remove to an oven-proof dish and place in the oven.
Reduce the heat to medium, and to the same skillet, add the anchovies breaking up with the back of a spoon, immediately followed by the shallots, sauteing until softened and butter has started to brown. Increase heat to medium-high and add the capers and St. Supery Sauvignon Blanc. Cook until reduced by half. Remove the fish from the oven and finish in the skillet, spooning sauce over. (Fish should register around 130 degrees F for medium.)
To plate, spoon about a half cup of the soubise onto a plate. Top with halibut and a drizzle of the sauce. Garnish with minced parsley, reserved fennel fronds and lemon zest.
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