Slices of Halibut with Lime and Caviar Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Omit the caviar if you must, but it certainly will not be the stunning dish that it is meant to be. Whatever you do, do not use lumpfish roe; it is dyed and when heated the colour will come out of the roe and spoil the whole dish. I know that caviar is expensive, but there is always a day when you need to treat yourself! Turbot, brill or even monkfish can be used for this dish instead of halibut.


  • 2 X 400-450 g/14-16 oz fillets of halibut
  • 2 limes
  • Salt and freshly ground white pepper
  • 300 ml/½ pint fish stock
  • 85 ml/3 fl oz dry white wine
  • 300 ml/½ pint double cream
  • 4 bouchée cases (2.5 cm/1 inch in diameter)
  • 50 g/2 oz caviar
  • 50 g/2 oz unsalted butter


    Preheat the oven to 200°C/400°F/Gas Mark 6.

    Skin and trim the fillets, then with the knife at a slight angle cut width wise across the fillets to obtain 6 50 g/2 oz slices from each fillet. Remove the zest from the limes and cut into fine strips. Extract the juice and put to one side. Lay the slices of halibut in a lightly buttered, shallow tray, but do not overlap them or they will stick together. Lightly season, add the fish stock and white wine, cover with buttered paper or foil and place in the oven for about 5 minutes. Remove the fish, cover and keep in a warm place. Turn the oven up to 220°C/425°F/Gas Mark 7.

    Pour the stock into a saucepan, add the lime juice and set over a high heat. Boil rapidly until reduced by three-quarters, then add the cream and bring back to the boil. Add the lime zest and continue boiling for a minute or two until the sauce starts to thicken.