Fish: Baked Halibut 04 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Fish >> Baked Halibut 04


	Baked Halibut 04

		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.