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Halibut
Yield: 4 servings
1 oz butter
3 shallots; finely chopped
3 rashers bacon; chopped
4 oz button mushrooms; sliced
1 oz plain flour
2/3 cup fish stock
2/3 cup milk
1/2 teaspoon dried herbs
1 pinch ground cloves
1 pinch grated nutmeg
1/2 tablespoon fresh parsley; chopped
4 halibut steaks
2 teaspoons sunflower oil
Melt butter, gently saute shallots, bacon and mushrooms for 5 minutes.
Add flour, cook for 1 minute.
Slowly add stock, then milk, and spices.
Simmer for 4-5 minutes. Add parsley.
Brush fish with oil, grill for 4-5 minutes on each side until cooked through.
Pour on the sauce just before serving.
Serve with salad leaves or fresh vegetables.
Baked Halibut
Yield: 4 servings
4 halibut fillets
1 onion; sliced
4 tablespoons fresh parsley; chopped
2 cups tomato juice
salt
Freshly ground black pepper
Put the fish in a greased baking dish.
Arrange the onion slices on top and sprinkle with half the parsley.
Pour on the tomato juice, season well with salt and pepper, then cover with a large sheet of aluminium foil.
Bake in a preheated oven at 400 F for 30 minutes or until the fish is cooked.
Sprinkle with the remaining parsley and serve hot.
Orange Halibut
Yield: 4 servings
4 halibut steaks
2 1/2 cups fish stock
1/2 oz butter
1 tablespoon oil
1 onion; chopped
2/3 cups frozen concentrated orange juice
1 teaspoon fresh tarragon; chopped
1 tablespoon fresh parsley; chopped
salt and pepper
2 teaspoons cornflour
1 tablespoon water
2/3 cup sour cream
1 orange; peeled and sliced
Place the halibut in a greased flame-proof dish, pour over the fish stock, bring to the boil and poach for 10 minutes.
Transfer the fish to a warmed serving dish, remove the skin and bones and keep it warm.
Reserve 2/3 cup of the cooking liquor.
Heat the butter and oil and fry the onion until soft,
then stir in the orange juice, fish liquor and herbs and season to taste with salt and pepper.
Bring to the boil and simmer for 4 minutes.
Mix the cornflour with the water, stir it into the sauce and cook, stirring, until the sauce thickens.
Remove from the heat and stir in the sour cream,
then pour the sauce over the halibut and serve garnished with the orange slices.
Halibut with Tarragon
Yield: 4 servings
4 6 or 8 oz halibut steaks; or cod steaks
2-3 lemons; zest and juice
a few tarragon sprigs
salt
freshly ground black pepper
Place the halibut in a large shallow dish.
Sprinkle over the lemon zest and juice, tarragon leaves, salt and pepper.
Turn the fish to coat with the lemon and herb mixture.
Cover and leave to marinate for about 3 hours.
Place each piece of fish on a sheet of foil large enough to enclose it.
Spoon over a little of the marinade and wrap up the fish.
Cook in a preheated moderately hot oven at 400 F for about 15-20 minutes,
depending on the thickness of the halibut.
Unwrap and serve.
Halibut in Filo Parcels
Yield: 4 servings
2 12 oz halibut steaks; skinned and boned
1 carrot
1 leek; trimmed
2/3 cups fish stock
2 tablespoons dry white wine
2 teaspoons lemon juice
3 strands saffron; or 1/4 teaspoon turmeric
salt and black pepper
8 large sheets filo pastry
2 oz butter; melted
lemon slices; to garnish
dill sprigs; to garnish
Halve the halibut steaks crosswise and set aside.
Cut the carrot and leek into match-stick thin strips.
Put the vegetables into a pan with the stock, wine, lemon juice and saffron.
Bring to the boil and cook, uncovered, for 5 minutes or until the vegetables are just tender.
Drain and add more salt and pepper to taste.
Cut the filo pastry into eight 10 in" squares and reserve the trimmings.
Brush 1 square with a little melted butter, put a second square on top and brush with more melted butter.
Spoon one-quarter of the mixture into the middle of the pastry square.
Put 1 piece of halibut on top of the vegetable mixture.
Fold 2 sides of the filo pastry over the halibut and vegetables, and tuck the other 2 ends underneath.
Brush the top of the parcel with a little melted butter.
Crumple some of the reserved filo trimmings and arrange them on top of the parcel.
Brush with melted butter. Repeat to make 4 parcels.
Place the filo parcels on a baking tray and bake in a preheated oven at 400 F for 20 minutes or until golden and crispy.
Garnish with lemon slices and dill sprigs and serve at once.
Pineapple Halibut
Yield: 4 servings
4 4-5 oz halibut steaks
1 cup pineapple juice; unsweetened
2 teaspoons cornflour
1 tablespoon water
salt
freshly ground black pepper
Put the halibut steaks in a wide shallow pan and add the pineapple juice.
Simmer for about 15 minutes until the fish is tender.
Place the fish on a serving dish and keep warm.
Blend the cornflour with the water and add to the pineapple juice.
Cook for 3 minutes.
Add a little more pineapple juice if the sauce is too thick and season with salt and pepper to taste.
Pour the sauce over the halibut or serve separately.
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