Chef Thomas Keller's Halibut and Petit Pois a la Francaise | Halibut with Braised English Peas

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a large skillet over medium heat until shimmering.

Add shallots and garlic; sauté until softened, about 2-3 minutes.

Pour in white wine and cook until reduced by half, about 3-4 minutes.

Add vegetable stock and bring to a simmer.

Stir in petit pois and cook for 2-3 minutes until tender.

Add halibut fillets to the skillet, skin side down, and cook for 4-5 minutes.

Carefully flip the halibut and cook for an additional 3-4 minutes until opaque.

Remove halibut and set aside; stir in heavy cream and simmer for 2 minutes.

Season the sauce with lemon juice, salt, and black pepper to taste.

Return halibut to the skillet, spoon sauce over, and heat through for 1-2 minutes.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens