Lemongrass Beurre Blanc with Pan

In a skillet over medium heat, melt 1 tablespoon of butter. Add the sliced shallots and a pinch of salt, and cook until softened, about 2-3 minutes.

Add the smashed lemongrass stalks, white wine, white wine vinegar, and lemon juice to the skillet.

Bring to a simmer and let the liquid reduce by about 80%, until it's syrupy.

Strain the reduction through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.

While the sauce reduces, prepare the fish. Pat the halibut fillet completely dry with a paper towel and season generously on all sides with kosher salt.

In a separate skillet, heat the clarified butter or oil over medium-high heat. Carefully place the halibut in the hot pan and sear for 3-4 minutes per side, until golden brown and cooked through.

Return the saucepan with the strained reduction to low heat. Whisk in the heavy cream.

Gradually whisk in the cold, cubed butter, one piece at a time, until the sauce is creamy and fully emulsified. Keep the heat very low to prevent the sauce from breaking.

Remove from heat and gently stir in the optional trout roe.

To serve, spoon a layer of the beurre blanc onto a warm plate. Place the seared halibut on top, and finish with another generous spoonful of sauce over the fish.