Halibut with Green Butter

Name: Halibut with Green Butter
Yield: Serves 4 to 6
Ingredients: 2 tablespoons capers; ½ level teaspoon French mustard; lemon juice; 6 lettuce leaves; 6 sprigs watercress; 6 sprigs parsley; 2 shallots, chopped; butter; 1 Spanish onion, thinly sliced; 3 pounds halibut, cut in serving portions; dry white wine; 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 2-4 carrots, thinly sliced; 12 spinach leaves; 1-2 cloves garlic, mashed; 2 tablespoons olive oil; 2 hard-boiled eggs, sieved; ½ pound softened butter; salt and freshly ground black pepper; salt and freshly ground black pepper; water

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

3 pounds halibut, cut in serving portions
butter
1 Spanish onion, thinly sliced

Fish course
Pescatarian
Gluten-free

Method

Wipe halibut with a damp cloth and place in a shallow well-buttered baking pan. Add sliced onion, carrots and bouquet garni. Cover fish with dry white wine and water in equal quantities, and season to taste with salt and freshly ground black pepper. Poach gently for 30 minutes, or until the fish flakes easily with a fork. When done, drain well, place on a heated serving dish and garnish