CookEat Recipe
Halibut Bangor
Halibut steaks cooked with cider and finished with a milk sauce, sieved herb butter and fresh horseradish.
Method
Steps
Step 1
Pound one peeled shallot, two washed parsley branches and one washed chervil branch to a pulp in a mortar. Add half an ounce of butter and pound for one minute. Press through a sieve into a bowl, retaining all the butter that passes through and discarding the retained coarse solids. Refrigerate this herb butter at 4°C or colder while cooking the fish.
Step 2
Heat the oven to 400°F. Put three fresh raw Atlantic halibut steaks, each weighing three quarters of a pound, in a large ovenproof frying pan. Season with one teaspoon of salt and two saltspoons of white pepper. Add one gill of dry hard apple cider and the separate half ounce of butter. Cover the fish with lightly buttered oven-suitable baking paper.
Step 3
Boil gently on the hob for five minutes, then put the pan in the oven for about twenty minutes. Start checking earlier and remove each steak when its thickest flesh reaches 70°C away from the bone and is opaque and flakes readily. Lift the steaks onto a hot serving dish and keep hot, retaining all the actual pan gravy.
Step 4
Mix one tablespoon of melted butter with one tablespoon of flour in a small saucepan. Stir in all the recovered fish gravy and half a gill of hot milk with a wooden spoon. Bring to a boil, stirring. Reduce the heat and mix in all the sieved herb butter, bit by bit, stirring continuously.
Step 5
Add one good tablespoon of freshly finely grated horseradish, mix lightly, pour the sauce over the fish and serve promptly.
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