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Baked Fillets of Halibut with Creamy Lobster Sauce
Yield: 6 Servings

4 tb butter
2 handfuls parsley
juice from 1 lemon
black or white pepper to taste
6 halibut fillets, 6oz each

1 1/4 c light cream
4 tb butter
1 ts flour
3 egg yolks
salt & pepper to taste
juice from 1 lemon
8 oz lobster meat, cooked, choppd

Put the cream, butter, flour, egg yolks, and salt and pepper to
taste into a liquidizer or food processor and whiz until smooth.
Pour this into a heatproof bowl. Put the bowl in a wide pan or
roasting tin containing enough gently simmering water to come
halfway up the sides of the bowl and place over a low heat. Cook
until the sauce thickens, stirring with a wire whisk from time to
time. This will take 25-35 minutes.

Meanwhile, thickly butter a wide, shallow ovenproof dish. Lay half
of the parsley on the bottom, sprinkle half the lemon juice over,
and grind pepper over too. Put the pieces of fish on this bed of
parsley, and cover with the remaining parsley. Sprinkle over the
remaining lemon juice, and grind more pepper over. Cover the dish
with a lid and bake in a preheated moderate oven (350F / 180C /
gas mark 4) until the fish is cooked: if you are cooking in a pyrex
dish with a pyrex lid this will take 20-30 minutes, depending on
the thickness of the fish. If your lid is foil, allow a longer
cooking time because foil is such a poor conductor of heat.

When the sauce has thickened, keep the bowl of sauce warm but off
direct heat. Just before serving, stir in the lemon juice and
chopped lobster meat. Serve spooned over each piece of baked halibut.


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