I am going to start by using what is traditionally found in the Beurreblanc, that is about one cup of white wine but if you are making a Beurre rouge you might want to use some red wine instead.
The Beurreblanc can be infused with almost any herb. Now I am going to add 10 pepper corns and once that white wine reduces to about an ounce we shall place it on high heat.
The next step is going to be the Halibut, it will probably take the longest to cook, even though we are going to do it fairly fast so start by seasoning the halibut up.
I am going to cut the halibut into two pieces and I am going to cut it lengthwise, season it up with some pepper and halibut has such a great flavour to begin with that you do not even need to add a lot of spices.
I am now going to work on the asparagus, basically you need to drizzle some olive oil on top of it, a pinch of fresh thyme and some garlic, crack some pepper and some salt and just a touch more of olive oil and we are going to transfer the asparagus on a roasting pan.
Now that our pan is heating up, add some olive oil before you place the halibut on the pan, just let the fish stay on one side for about 7 minutes than turn it around to the other side, it is going to get really crispy and it is going to develop a lot of color.
Next, make sure that you strain the sauce in a pan and add it to the bowl with the white wine and add just a little bit of cream, you also need to add some butter to this sauce but while you add it make sure to drop it carefully as it is not easy for it to fry properly, my best advice is to get the sauce out of the fire from time to time, by doing so you make sure that the butter mixes really well with the rest of the ingredients.
This dish can take maybe 20 minutes at most. Now that our asparagus is done, our sauce is done and our halibut is ready, pour in some Donna FugataAnthilia 2012 or PioCesare Barolo 2008 and enjoy your romantic night!