1 onion, finely chopped
1 clove garlic, crushed
1/2 stick (2 oz) 50 g butter
675g (1 1/2 lb) halibut fillets, skinned and cubed
about 2/3 cup (5 fl oz.) 150 ml dry vermouth
2 tablespoons fromage blanc or single cream
salt and freshly ground pepper
Hollandaise Sauce to serve
1 clove garlic, crushed
1/2 stick (2 oz) 50 g butter
675g (1 1/2 lb) halibut fillets, skinned and cubed
about 2/3 cup (5 fl oz.) 150 ml dry vermouth
2 tablespoons fromage blanc or single cream
salt and freshly ground pepper
Hollandaise Sauce to serve
method
1. Soften the onion and garlic in the butter then add the cubed halibut. Continue cooking for 2 to 3 minutes before adding sufficient vermouth to cover the fish.
2. Poach the halibut in the vermouth for about 5 minutes, then remove the halibut from the pan and keep warm.
3. Reduce the cooking liquid by half and add the fromage blanc or cream.
4. Season to taste and use the liquid to moisten the halibut.
5. Serve with the holland-aise sauce.
2. Poach the halibut in the vermouth for about 5 minutes, then remove the halibut from the pan and keep warm.
3. Reduce the cooking liquid by half and add the fromage blanc or cream.
4. Season to taste and use the liquid to moisten the halibut.
5. Serve with the holland-aise sauce.
serving amount
serves 4
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