Steamed Halibut and Cabbage with a Salmon Gravadlax Sauce

In the nineteenth century, halibut wasn’t thought much of in England, but it’s certainly appreciated now. The largest of the flat fish, it is increasingly rare from the wild, but is now being farmed.

This is quite a basic recipe – steamed fish served with buttered cabbage – which sounds and is very British in concept. But I have added a few details just to lift it a little out of the ordinary. It will eat very differently with a salmon gravadlax sauce and sesame seeds to go with the