| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chefs, Surprise |
1 |
Servings |
INGREDIENTS
| 1 |
|
6 ounces fil halibut |
| 1 |
|
Lemon |
| 100 |
g |
Unsalted butter |
| 1/3 |
|
Gill vermouth |
| 1 |
|
Glass white wine |
| 1 |
|
Shallot |
|
|
A splash of double cream |
| 1 |
|
Sprig parsley |
| 1 |
|
Sprig dill |
|
|
A few chives |
| 6 |
|
Capers |
|
|
Salt and pepper |
|
|
Cayenne pepper |
| 1 |
|
Glass of water for stock |
INSTRUCTIONS
Trim fish if necessary and place it in the ovenproof dish with half
the white wine and enough water to nearly cover the fillet. Cover the
fish with a buttered greaseproof paper and cook in a moderate oven for
6 to 8 minutes or until the flesh is firm and white. When the fish is
cooked remove it from the dish and keep it warm and covered whilst
making the sauce. Reduce the cooking liquor by two thirds and add the
finely chopped shallots and vermouth and reduce by a further half and
add a splash of cream and allow the sauce to simmer for a couple of
minutes. Drink the rest of your white wine! Add the freshly chopped
herbs, a squeeze of lemon juice and a pinch of cayenne pepper. Add the
butter in small pieces, check the seasoning. To Serve: Pour the sauce
over the fillet and garnish with a sprig of fresh herbs. This dish is
served with plain boiled potatoes and a dry white wine Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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