Poached Halibut Steak with Parsley Sauce (Trongon de Fletin
Ingredients
- 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
Instructions
- 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