CookEat Recipe
Filet of Halibut, Chevreuse
Halibut fillets poached with white wine and lemon, served with a tomato and butter sauce.
Method
Steps
Step 1
Melt 57 g butter in a saucepan. Add 113 g diced raw cured lean ham, two sliced carrots, two sliced onions, one chopped leek, two chopped parsley branches, one chopped celery branch, two cloves, one teaspoon whole black peppercorns, half a sprig each bay and thyme, one chopped green pepper and one small chopped garlic clove.
Step 2
Add one tablespoon salt and one scant tablespoon icing sugar. Brown over brisk heat for twelve minutes.
Step 3
Stir in four tablespoons flour and cook for five minutes.
Step 4
Add 1900 mL plain canned tomatoes and 950 mL cold water. Cover and simmer gently for ninety minutes, stirring occasionally.
Step 5
Pass through a sieve and clean cheesecloth, removing the ham, vegetables and herbs. Reserve 178 mL finished sauce for the fish; cool surplus promptly in shallow containers and refrigerate.
Step 6
Split one 1361 g fresh halibut tail piece in two. Remove the spine and skin and cut each half into three slanting pieces.
Step 7
Flatten and season with one teaspoon salt and half a teaspoon pepper.
Step 8
Fold each piece in two, lightly flatten with a knife blade and trim into a heart shape.
Step 9
Lightly butter a sauté pan and a sheet of food-safe covering paper.
Step 10
Arrange the six fillets in the pan with 59 mL white wine, 118 mL water, one parsley branch, the juice of a quarter lemon and three saltspoons salt.
Step 11
Cover with the buttered paper and boil for about five minutes.
Step 12
Transfer to a preheated 175 °C conventional oven and cook for about twenty-five minutes, until the fish centres reach 70 °C.
Step 13
Lift the fillets onto a hot dish and arrange in a crown.
Step 14
Reduce the fish-pan juices to a glaze. Add the measured tomato sauce and boil for eight minutes.
Step 15
Remove from direct heat and whisk in 14 g finishing butter little by little.
Step 16
Strain the sauce over the fish and serve.
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