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Halibut With A Foaming Sauce

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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.
All rights  reserved. Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

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