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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Seafood Main course, Here’s one , Earlier2 4 servings

INGREDIENTS

1 bn Fresh Chervil
1 bn Fresh Basil
1 bn Coriander
200 g Grated Parmesan
3 Whole Eggs
560 g Halibut; (cut into 140g
; steaks – boned and
; skinned)
250 ml Fish Stock or Vegetable Stock
50 ml Dry White Wine
50 g Unsalted Butter
Seasoning
450 g Tomatoes
1 Onion; (sliced)
2 Cloves Garlic
Seasoning
Splash of Dry White Wine
A Few Fresh Tarragon Leaves
450 g Spinach; (washed and fried
; until wilted –
; seasoned with salt
; and pepper –
; garnish)

INSTRUCTIONS

POACHING LIQUOR
TOMATO FONDUE
1. Cut the halibut into 140g steaks.
2. Season each one and bring poaching liquor to the boil and season.
3. Place the halibut into poaching liquor and cook for approximately 5
minutes, keeping liquor on a simmer. Cover with a butter wrapper or
greaseproof.
4. Blend herbs, parmesan, eggs and seasoning in a food processor and roll
this mixture and in between two layers of greaseproof until approximately 2
mm thick.
5. Put the viennoise into the freezer to set and after 15 minutes
approximately. Remove it and cut into 3 inch x 2 inch pieces approximately.
6. Place a piece on top of each piece of semi-cooked fish and place on a
baking tray.
7. Prepare tomato fondue by sweating onion and garlic in a saucepan and add
quartered tomatoes and a splash of dry white wine. Cook for approximately
10 to 15 minutes. Put in processor and pass through a sieve. Season and
serve.
8. Put baking tray with fish under grill and finish cooking and melt and
glaze viennoise.
9. Serve fish on a bed of wilted spinach and serve a little sauce around.
Finish with some tarragon leaves.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.

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