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Halibut with a Foaming Sauce
900 g Mixed baby vegetables:
1 10 ounces fi halibut; skinned
5 tb Rice vinegar
1 Lime; juice and rind of
1 ts Wholegrain mustard
1 ts Caster sugar
3 md Egg yolks
100 g Melted butter
2 Vanilla pods
Place the halibut into a paper bag with 2 cut vanilla pods, exposing
and scattering a few of the seeds. Season well and close the bag to
seal. Place into the preheated oven, 190C and cook for 6-8 minutes.
Boil or steam the vegetables until just tender. Place the rice
vinegar in a saucepan and bring to the boil simmer until reduced by
half. Add the lime juice, rind, mustard, sugar and remove from the
heat. Whisk in the egg yolks and gradually add the melted butter
whisking constantly until the sauce is thick and foaming. Serve
immediately with the halibut.
Place the vegetables on to a plate, open bag and place the halibut on
top with the vanilla. Drizzle the fish with the foaming sauce.