Poached Halibut with Horseradish

• 1 thick piece of skinned and boned halibut per person
• fish stock, for poaching (about 600 ml/1

Put the halibut fillets into a suitable vessel with the fish stock and poach them gently for a few minutes - about 5 or 6 - until the flesh is opaque and the fish flakes easily when prodded with a fork.

Pour some melted butter on to warmed serving plates, and then, using a potato ricer (if you have one - it’s a clever gadget that produces finely milled mashed potato), squeeze a portion