Basil-Steamed Halibut with Lemon Crème Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 medium carrots peeled coarsely chopped
• 0.3 cup crème fraîche 
• 1 large egg yolk 
• 1.5 pounds fish bones white
• 1 ounce basil leaves fresh
• 1  garlic clove minced
• 24 ounce pacific halibut filets 
• 2.3 teaspoons juice of lemon fresh
• 1 medium onion peeled coarsely chopped
• 0.5 teaspoon sea salt divided fine
• 1.5 tablespoons butter unsalted
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• dutch oven

Directions

1. Combine first 4 ingredients in a large Dutch oven; add 4 cups water. Bring to a boil; reduce heat, and simmer 20 minutes. Strain mixture through a sieve into a bowl, reserving stock. Discard solids.
2. Pour 1/4 cup stock into a small saucepan (set remaining stock aside); bring to a boil over high heat. Boil 2 minutes or until stock is reduced to 2 tablespoons. Reduce heat to low.
3. Combine crme frache, juice, and egg yolk in a small bowl, stirring with a whisk. Slowly pour egg mixture into reduced stock, stirring constantly with a whisk.
4. Remove from heat; stir in butter, 1/4 teaspoon salt, and pepper. Set aside.
5. Pour remaining stock into a large skillet; bring to a simmer over medium-high heat.
6. Line a vegetable steamer with 1 bunch basil leaves; arrange fillets in a single layer over basil.
7. Place steamer in skillet; cover and steam fillets 15 minutes or until fish flakes easily when tested with a fork. Carefully remove steamer from skillet.
8. Sprinkle fillets with remaining 1/4 teaspoon salt; let stand 5 minutes.
9. Serve with sauce.
10. Garnish with basil leaves, if desired.