Baked Halibut Parcels Served with Aioli recipe
ingredients
4 steaks or fillets of halibut A little sunflower oil
2 leeks, trimmed and very finely sliced, including all the good pale green parts
freshly ground black pepper
juice and grated rind of 1 lemon, lime or orange
2 large ripe tomatoes, peeled and sliced
sprigs of fennel leaves, if using as a side dish, or finely chopped parsley and snipped chives to garnish
1 quantity aioli
2 leeks, trimmed and very finely sliced, including all the good pale green parts
freshly ground black pepper
juice and grated rind of 1 lemon, lime or orange
2 large ripe tomatoes, peeled and sliced
sprigs of fennel leaves, if using as a side dish, or finely chopped parsley and snipped chives to garnish
1 quantity aioli
for the aioli
6 cloves garlic (or to taste)
1 pinch of salt
2 egg yolks
1 1/4 cup (1/2 pint) 300 ml good quality olive oil
1 squeeze of lemon juice
freshly ground black pepper
1 pinch of salt
2 egg yolks
1 1/4 cup (1/2 pint) 300 ml good quality olive oil
1 squeeze of lemon juice
freshly ground black pepper
method
1. Pre heat the oven to gas mark 6, 400°F (200°C).
2. Gut out 4 pieces of aluminium foil large enough to make a generous parcel of each piece offish. Brush the foil lightly with oil.
3. Wash the fish and pat it dry. Divide half the chopped leeks onto the base of each parcel, and place the fish on top.
4. Season each lightly with freshly ground black pepper, sprinkle with a little of the citrus fruit juice and all the grated rind.
5. Top with the remaining chopped leeks and arrange the sliced tomatoes on top. Season again with a little more pepper and sprinkle with the remainingjuice.
6. Draw up the sides of the foil and crimp to make loose but air tight parcels. Place them on a baking tray and bake for about 25 minutes.
7. To serve, place the parcels on warmed plates, peel back the foil and garnish with the herbs. Or, if you prefer, allow your guests to open the parcels and savour the sudden wonderful escape and aroma of the mingled cooking juices.
9. Hand the aioli (see below) separately.
2. Add the egg yolks and beat with a wooden spoon.
3. Now add the oil drop by drop, beating all the time, and continue until the sauce thickens and all the oil is incorporated.
4. When the mixture is smooth and creamy, beat in a little fresh lemon juice and freshly ground black pepper to taste.
2. Gut out 4 pieces of aluminium foil large enough to make a generous parcel of each piece offish. Brush the foil lightly with oil.
3. Wash the fish and pat it dry. Divide half the chopped leeks onto the base of each parcel, and place the fish on top.
4. Season each lightly with freshly ground black pepper, sprinkle with a little of the citrus fruit juice and all the grated rind.
5. Top with the remaining chopped leeks and arrange the sliced tomatoes on top. Season again with a little more pepper and sprinkle with the remainingjuice.
6. Draw up the sides of the foil and crimp to make loose but air tight parcels. Place them on a baking tray and bake for about 25 minutes.
7. To serve, place the parcels on warmed plates, peel back the foil and garnish with the herbs. Or, if you prefer, allow your guests to open the parcels and savour the sudden wonderful escape and aroma of the mingled cooking juices.
9. Hand the aioli (see below) separately.
to make aioli
1. Pound the garlic with a pinch of salt until thoroughly mashed - use a pestle and mortar, or the end of a wooden rolling pin or back of a wooden spoon in a sturdy bowl.2. Add the egg yolks and beat with a wooden spoon.
3. Now add the oil drop by drop, beating all the time, and continue until the sauce thickens and all the oil is incorporated.
4. When the mixture is smooth and creamy, beat in a little fresh lemon juice and freshly ground black pepper to taste.
serving amount
serves 4
rate this recipe
9.5
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