Halibut rolled in Sesame Seeds with Sorrel Butter Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

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.


  • 1 X 350-400 g/12-14 oz fillet of halibut
  • 15 g/½ oz parsley
  • 25 g/1 oz white breadcrumbs
  • 40 g/ oz sesame seeds
  • Salt and freshly ground white pepper
  • 25 g/1 oz sorrel
  • 25 g/1 oz Dijon mustard
  • 150 ml/¼ pint fish stock
  • juice of ½ lemon
  • 50 ml/2 fl oz double cream
  • 115 g/4 oz unsalted butter, chilled
  • 1 tbsp oil


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 85 g/3 oz of the butter, continuously shaking the pan until all of the butter has melted. Keep the sauce warm by putting the saucepan in a bain-marie over a very low heat.

To Serve

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.