CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
900 |
g |
Mixed baby vegetables: |
|
|
Carrots |
|
|
Cougettes |
|
|
Beetroot |
|
|
Mange tout |
|
|
Sweetcorn |
|
|
Leeks |
|
|
Asparagus |
1 |
|
10 ounces fi halibut |
|
|
skinned |
5 |
T |
Rice vinegar |
1 |
|
Lime, juice and rind of |
1 |
t |
Wholegrain mustard |
1 |
t |
Caster sugar |
3 |
|
Egg yolks |
100 |
g |
Melted butter |
2 |
|
Vanilla pods |
INSTRUCTIONS
Place the halibut into a paper bag with 2 cut vanilla pods, exposing
and scattering a few of the seeds. Season well and close the bag to
seal. Place into the preheated oven, 190C and cook for 6-8 minutes.
Boil or steam the vegetables until just tender. Place the rice vinegar
in a saucepan and bring to the boil simmer until reduced by half. Add
the lime juice, rind, mustard, sugar and remove from the heat. Whisk
in the egg yolks and gradually add the melted butter whisking
constantly until the sauce is thick and foaming. Serve immediately
with the halibut. Place the vegetables on to a plate, open bag and
place the halibut on top with the vanilla. Drizzle the fish with the
foaming sauce. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited.
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