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Halibut in tarragon sauce

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Ingredients for 4 servings:

  • 1 kg halibut fillet(s)
  • 1 organic lemon(s), juice and grated peel
  • Salt
  • 1 tbsp fat for frying
  • 1 onion(s), finely diced
  • ⅛ liter white wine
  • 1 egg yolk
  • 1 tsp flour
  • salt and pepper
  • Worcestershire sauce
  • Parsley, finely chopped
  • Tarragon, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cut the halibut into portions, drizzle with lemon juice, and let stand for 10 minutes, then season with salt. Heat the fat, sauté the diced onion until translucent, add the wine and a little lemon zest. Add the fish pieces and let them simmer gently for about 20 minutes, depending on their thickness. Remove the fish and keep warm. Thicken the stock with beaten egg yolk and flour. Season with salt, pepper, Worcestershire sauce, and plenty of chopped herbs, and pour over the fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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