| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Surprise, Chefs |
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
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