Poached Halibut with Steamed Vegetables and Green Pea Sauce

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

Ingredients

Europe
Denmark
United Kingdom
Fish course
Pescatarian
England
Nordic
Summer
Gluten-free

Ingredients

Method