Oven-baked Halibut with Creamed Carrots and Parsley Potatoes

Atlantic halibut is one of the most highly prized edible fishes, due to its tasty, firm, white meat. You can fry, boil or broil halibut and use it in a variety of dishes.

12/02/2004 ::  

Serves: 4 portions

For the Halibut
4 Halibut Fillets at 300g each
2 litres Brine – made from 2 litres of water and 200g salt
100g Butter

For the Chopped Egg and Butter
150g Butter
4 Eggs – hardboiled and chopped

For the Creamed Carrots
400g Carrots
3dl Water
3dl Milk
2 Shallots
15g Butter
2 tbsp Flour
Cream – optional

1 The fillets of Halibut should be 2-3 cm thick – so that they stay moist. Soak the fillets in brine for 20 minutes then dry on kitchen paper.
2 Grease a casserole dish with butter, put the fish in and sprinkle with freshly ground black pepper.
3 Cover the dish with aluminium foil and bake in the oven at 180° for 15 minutes.

1 Melt butter and mix with chopped eggs.

1 Rinse, peel and slice the carrots.
2 Boil them in the milk and water with some salt until soft. While boiling remove any foam.
3 Rinse the shallots and cut them into thin slices.
4 Fry the shallots in butter without letting them change colour, add flour.
5 Dilute with stock from carrots. The shallots add flavour to the mixture, but if you wish can be removed using a sieve.
6 Bring the sauce to the boil and add the carrots. Please don’t hesitate to add a little cream.
7 Season with salt and freshly ground white pepper.

Vel bekomme!

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