Halibut and Crab Hollandaise

halibut and crab hollandaise

Halibut and Crab Hollandaise

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Servings: 4
Calories: 516


  • 4 large fillets of halibut
  • 1 bay leaf Slice of onion
  • 5 tbsps white wine
  • 2 egg yolks
  • 1 tbsp lemon juice
  • Pinch cayene pepper
  • Pinch paprika pepper
  • 4 oz butter melted
  • 1/2 oz butter
  • 1/2 oz flour
  • 2 tbsps double cream
  • Salt and pepper
  • 8 oz crab meat


  • Put the fish with the bay leaf, onion slice, wine and just enough water to cover the fish, into a baking dish. Cover and cook in a preheated oven, l60°C/325°F/Gas Mark3, for 10 minutes.
  • Put the egg yolks, lemon juice, cayenne and paprika into a liquidizer, or food processor. Turn the machine on and gradually pour in the melted butter. Continue processing, until the hollandaise sauce is thick. Set aside.
  • Put the 15 g (1/2 oz) unmelted butter into a saucepan, melt over a gentle heat and stir in the flour. Cook gently for 1 minute.
  • Remove the fish from the baking dish and strain the cooking liquor onto the flour and butter in the saucepan, stirring well, to prevent lumps from forming. Cook this sauce gently until it is smooth and has thickened. Stir in the cream, but do not allow to boil. Season to taste.
  • Stir the crab meat into the fish stock sauce and pour this mixture into an flameproof dish. Lay the halibut fillets on top and cover these with the hollandaise sauce.
  • Brown the sauce under a hot grill before serving.
Calories: 516 kcal
Carbohydrates: 4 g
Protein: 44 g
Fat: 34g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 284 mg
Sodium: 826 mg
Potassium: 905 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1290 IU
Vitamin C: 5 mg
Calcium: 65 mg
Iron: 1 mg
Ingredients Fish & Seafood, Halibut
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