Name: Poached Halibut with Steamed Vegetables and Green Pea Sauce
Yield: Serves 4
Cuisine: Danish
Ingredients: lots of long fresh mint sprigs, for tying (or use chives); 1 tablespoon chopped fresh mint; salt and freshly ground black pepper; 100 g (4 oz) asparagus spears; 175 g (6 oz) frozen petits pois, defrosted; 100 g (4 oz) fine green beans; 1 bulb of fennel, ditto; 2 bunches spring onions, trimmed and sliced into long strips; 100 g (4 oz) mangetout; 4 x 175 g (6 oz) pieces of halibut fillet, skinned; about 600 ml (1 pint) fish stock, for poaching; about 2 teaspoons of freshly grated raw horseradish (if you can get it); some fresh spinach leaves, deep-fried until crispy, to garnish (optional); 2 large carrots, cut into 7.5 cm (3 inch) batons; 4 celery sticks, cut likewise; 25 g (1 oz) butter; 2 tablespoons double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

It was truly in the corner of a foreign field that I prepared this delightful summer meal in front of a pot-induced, bemused audience in Copenhagen’s Christiania Freetown. Rudyard Kipling’s immortal words, ‘If you can keep your head when all about you are losing theirs’ spurred me on to cook on the raised wooden sidewalk that will be for ever England.