Halibut special recipe
information
Halibut has a delicious delicate flavour, but is a more expensive white fish than cod or haddock, which can be used instead. Some freezer centres sell economy packs of halibut (1.5 kg (3 1/2 - 4 1/2 lb).
ingredients
4 x 175 g (6 oz) halibut steaks, skinned
150 ml (1/4 pint) dry cider
1 tablespoon cornflour
1 tablespoon cold water
fresh thyme, to garnish
150 ml (1/4 pint) dry cider
1 tablespoon cornflour
1 tablespoon cold water
fresh thyme, to garnish
Topping
25 g (1 oz) butter
1 onion, chopped
2 celery stalks, chopped
3 tomatoes, skinned and chopped
100 g (4 oz) mushrooms, chopped
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
salt and freshly ground black pepper
1 onion, chopped
2 celery stalks, chopped
3 tomatoes, skinned and chopped
100 g (4 oz) mushrooms, chopped
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
salt and freshly ground black pepper
method
1. Heat the oven to 170C/325F/Gas 3.
2. Make the topping: melt the butter in a saucepan. Add the onion and fry gently for 5 minutes until soft and lightly coloured. Add celery, tomatoes and mushrooms and cook for 1 further minute, stirring once or twice. Add the thyme, season well with salt and pepper and set aside.
3. Arrange the halibut steaks in a single layer in a large shallow ovenproof dish. Spoon the vegetable mixture evenly over the halibut and and pour around the cider. Cover the dish with foil and bake in the oven for about 40 minutes, until the halibut is cooked through and flakes easily when pierced with a knife. Transfer the halibut steaks to a warmed serving dish.
4. Pour the cooking liquid into a smal saucepan. Blend the cornflour with the water to make a smooth paste and stir into the liquid. Bring to the boil, stirring constantly. Taste and adjust the seasoning if necessary, then pour over the halibut. Garnish with thyme and serve the halibut at once.
Serve simply with minted garden peas and potatoes gratin dauphinois (sliced and baked with cheese).
2. Make the topping: melt the butter in a saucepan. Add the onion and fry gently for 5 minutes until soft and lightly coloured. Add celery, tomatoes and mushrooms and cook for 1 further minute, stirring once or twice. Add the thyme, season well with salt and pepper and set aside.
3. Arrange the halibut steaks in a single layer in a large shallow ovenproof dish. Spoon the vegetable mixture evenly over the halibut and and pour around the cider. Cover the dish with foil and bake in the oven for about 40 minutes, until the halibut is cooked through and flakes easily when pierced with a knife. Transfer the halibut steaks to a warmed serving dish.
4. Pour the cooking liquid into a smal saucepan. Blend the cornflour with the water to make a smooth paste and stir into the liquid. Bring to the boil, stirring constantly. Taste and adjust the seasoning if necessary, then pour over the halibut. Garnish with thyme and serve the halibut at once.
Serve simply with minted garden peas and potatoes gratin dauphinois (sliced and baked with cheese).
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
