Poached Halibut Steak with Parsley Sauce (Trongon de Fletin)

Poached Halibut Steak with Parsley Sauce (Trongon de Fletin

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Servings: 10
Calories: 698


  • 10 halibut steaks each weighing about 6 oz
  • 600 ml Parsley Sauce
  • 3 lemons
  • picked parsley
  • 30 plain boiled potatoes

for the court-bouillon

  • 4 pint water
  • 2 lemons
  • 1 tsp salt


  • Boil the water, lemon juice and salt; add the steaks, bring back to boiling point, skim and simmer gently for 10 minutes until cooked.
  • Remove the tron§ons, drain and remove the skin and centre bone.
  • Dress the fish on a serving dish with a little of the cooking liquid, garnish with slices of lemon, picked parsley and the plain boiled potatoes.
  • Serve the 600 ml Parsley Sauce separately in a sauceboat.
Calories: 698 kcal
Carbohydrates: 120 g
Protein: 51 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 83 mg
Sodium: 3749 mg
Potassium: 3632 mg
Fiber: 16 g
Sugar: 7 g
Vitamin A: 139 IU
Vitamin C: 155 mg
Calcium: 120 mg
Iron: 7 mg
Cuisine French
Ingredients Fish & Seafood
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