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Braised Halibut, Maltaise Sauce & Asparagus |
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| Serves 2 |
Prep 30 mins |
Cooking 30 mins |
Easy |
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Ingredients |
2 halibut fillets, each about 175g
1 shallot finely sliced
4 tbsp dry sherry
100ml fish stock
200g butter
4 free-range egg yolks
2 oranges, 1 peeled and julienned and 1 juice only
1 lemon, juice only, to taste
6 green asparagus, trimmed and peeled
6 white asparagus, trimmed and peeled
salt and freshly ground black pepper
2 tbsp edible flowers, such as chive, to garnish
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Preheat the oven to 180C/160C
Fan/Gas 4.
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Put the halibut fillets in a
casserole dish with the shallot, sherry and stock and
place over a medium heat. Season with the salt and pepper
and bring to the boil. Baste the fish and transfer to the
oven for 5–10 minutes, depending on the thickness of the
fish. Remove from the oven and baste again.
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Melt the butter in a small
saucepan over a low heat. Whisk the yolks with the orange
juice in a double boiler or bain-marie. Season with salt
and pepper and cook until thickened. Whisk in the melted
butter and add lemon juice to taste.
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Blanch the asparagus in a
saucepan of salted water for 2–3 minutes.
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Arrange the asparagus in crown
shapes on two warmed plates. Pour some maltaise sauce into
the centres of each crown and then place the fish on top.
Garnish with the orange julienne and flowers and serve.
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DAILY
DINNERS 
