| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 900 |
g |
Mixed baby vegetables: |
|
|
Carrots |
|
|
Cougettes |
|
|
Beetroot |
|
|
Mange tout |
|
|
Sweetcorn |
|
|
Leeks |
|
|
Asparagus |
| 1 |
|
10 ounces fi halibut; skinned |
| 5 |
tb |
Rice vinegar |
| 1 |
|
Lime; juice and rind of |
| 1 |
ts |
Wholegrain mustard |
| 1 |
ts |
Caster sugar |
| 3 |
md |
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.
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