Beurre Blanc (Butter Sauce) Serving Suggestions
Butter sauces are a lovely creation that can be flavored in many ways with anything you wish.
Use the same procedure for preparing the halibut cheeks as in the Pea Purée recipe by mixing ¼ cup of flour with salt and pepper. Flour the cheeks and pat them to discard any excess flour. Sauté in hot clarified butter.
To serve, place the cheeks on a bed of fresh watercress, found in many of the small streams around the Cape, or a bed of whipped potatoes, sautéed spinach, or kale. For the Curried Butter Sauce, serve with brown rice, or even a grain like farro.
Brown Butter & Fresh Sage
Place a saucepan over high heat and add butter. When the butter has almost melted, stir in sage leaves, lemon zest, salt, and pepper. Cook, stirring, until the butter turns a light brown (do not let the butter burn) and the sage leaves darken slightly for 2 to 3 minutes.
Pour over the plated cheeks immediately.
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