The Confident Kitchen Series
It’s Halibut season – one of my favourite times of the year – we call it Halibut Heaven.
There’s nothing better than fresh halibut prepared simply by pan frying in brown butter (also known as Beurre Noisette), salt and pepper and a squeeze of lemon. Making your own version of Tartar Sauce (recipe below) is a perfect accompaniment to this delectable, dense white fish.
Halibut Beurre Noisette and Spinach Saute
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