This is very quick and easy to prepare as well as quick to cook. Like so many dishes, it is suitable either as a first course or as a light main course.
Pick over, wash and finely chop the parsley, then mix it together with the breadcrumbs and the sesame seeds. Remove the stalks from the sorrel, wash well, then tear the leaves into small pieces; do not cut with a knife.
Skin the fillet of halibut and, holding the knife at a slight angle, cut 6 slices diagonally across the fish. Place the slices skin side down and lightly season each slice, then spread a thin layer of mustard over each piece using a palette knife. Place each piece, mustard side down, onto the sesame mixture and pat each slice to ensure that it is well coated. Gently shake to remove any loose seeds.
To make the sauce, reduce the fish stock over a high heat with the lemon juice, then add the cream and the sorrel and return to the boil. Remove from the heat and gradually add
Heat the oil in a frying pan, add the remaining butter and when it sizzles, gently lay the slices of halibut into the fat, seed side down. When lightly browned, turn the slices of fish and finish cooking. The whole cooking time should not take any more than 3 minutes. Remove the fish from the pan and drain on kitchen paper to remove any excess fat. Fan 3 slices onto each plate and pour the sauce around the slices.
© 1989 Ian McAndrew. All rights reserved.