Halibut with a Foaming Sauce - Just Fish/Seafood Recipes


Just Fish/Seafood Recipes Home
Tap 'Back' for the recipe list you were browsing.
Halibut with a Foaming Sauce

900 g Mixed baby vegetables:
Carrots
Cougettes
Beetroot
Mange tout
Sweetcorn
Leeks
Asparagus
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.