CookEat Recipe
Bisque of Halibut
Halibut and aromatic fish broth thickened with flour and finished with yolk, cream and butter.
Method
Steps
Step 1
Finely slice the good-sized onion, leeks, celery, parsley, chervil and small garlic clove.
Step 2
Simmer these with bay, cloves and thyme with two and half quarts water and two tsp salt for one hour.
Step 3
Strain stock.
Step 4
In separate pan melt one and half tablespoons butter and cut one and half pounds raw boneless skinless Atlantic halibut into small pieces and cook them for ten minutes, extending/checking until fish is 70 °C.
Step 5
Add two and half ounces flour and cook two minutes.
Step 6
Stir in strained broth, one pint milk and saltspoon each cayenne/nutmeg.
Step 7
Boil thirty-five minutes.
Step 8
Blend one commercially pasteurized yolk equivalent, half gill cream and half ounce butter into the soup, warm five minutes without boiling.
Step 9
Heat the egg-enriched soup to 74 °C without boiling, then pass through a sieve and cheesecloth before serving.
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