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Steamed Halibut and Cabbage with Gravadlax Sauce

25 g Unsalted butter; plus extra for greasing
2 tb Finely chopped shallots
2 ts White wine vinegar
50 ml Cognac; (2-3 measures) (50 to 75)
1 ts Demerara sugar
3 tb White wine
150 ml Fish stock; (home-made or from a carton)
150 ml Double cream; (150 to 200)
2 ts Dijon mustard; (2 to 3)
4 200 g halibut fillet portions; any stray bones removed
1 sm Savoy cabbage; core removed and finely shredded
1 ts Toasted sesame seeds; (1 to 2)
100 g Salmon gravadlax; cut into 5mm/ 1/4in (100 to 150) dice (see separate ingredients)
1 ts Chopped fresh dill
Salt and freshly ground black pepper


For the Salmon Gravadlax:
450 g Salmon fillet; scaled and boned (from the middle of the fish)
15 g Coarse sea salt
15 g Caster sugar
1 Twist black pepper
Splash of cognac

1 For the Sauce: Melt a small knob of butter in a pan, add the shallots, and cook for a few minutes until softened but not coloured. Add the vinegar and allow to bubble down, then add the cognac and sugar.

2 Bring to the boil and boil fast until reduced to about 1 tbsp. Add the wine and boil to reduce to about 1 tbsp.

3 Add the stock and boil until reduced by half. Add the cream and mustard to taste and simmer until slightly reduced and thickened. Season with salt.

4 Season the halibut fillets and arrange on a piece of buttered parchment paper that will fit into your steamer, then steam for 8-10 minutes or until the fish is just tender.

5 Meanwhile, melt the remaining butter in a large saute pan and add the cabbage. Stir well to coat and add 1-2 tbsp of water - this will create a steam and cook the cabbage a lot quicker. Stir-fry for a minute or two, then season and add the sesame seeds, tossing to combine.

6 Divide the cabbage between serving plates and arrange the halibut on top. Stir the diced gravadlax and dill into the sauce and spoon around the edges of the plates to serve.

7 For the Salmon Gravadlax: Simply mix together the salt, sugar, pepper in a small bowl and moisten with cognac. Spread this over the salmon fillet and cover with cling film.

8 Place in the fridge and leave for at least six hours or up to 24 hours. As the fish cures the salt and sugar are absorbed by the fish.

9 Once the salmon is ready, cut the flesh into 5mm/ 1/4in dice if you want to make the steamed halibut and cabbage with salmon gravadlax sauce as detailed previously.

You will probably find you will need no more than up to 100-150g for the garnish. The rest can be thinly sliced and enjoyed with a squeeze of lemon. It is best to cure 450g/1lb as a minimum to achieve the best results.




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