Name: Halibut Fillet with Aromatic Vegetables and Soft Herbs
Cuisine: United Kingdom
Ingredients: 25 g butter; 1 dark green courgette; a 12.5 cm carrot; 1 stick of celery, without strings; 2 shallots, finely chopped; 1 glass dry white wine; 4 pieces halibut fillet, about 150g each salt and freshly ground black pepper; 4 tbsp double cream; 2 tbsp chopped chervil; 1 tbsp chopped dill; 150 ml chicken stock

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This dish makes stars of the usual supporting cast of onion, carrot and celery, using them as the main ingredients of the sauce, which is rich and delicate at the same time. The courgette is there mainly for the colour, and its mild flavour won’t interfere with the rest. This is a good sauce for other softfleshed fish like sole and plaice, as the vegetables have a pleasing firmness.