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.
Serves: 4 portions
For the Halibut
4 Halibut Fillets at 300g each
2 litres Brine – made from 2 litres of water and 200g salt
For the Chopped Egg and Butter
4 Eggs – hardboiled and chopped
For the Creamed Carrots
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.