Name: Halibut Steaks with Caviar (Палтус по-астрахански)
Yield: 4 Generous Servings
Cuisine: Russia
Ingredients: 2 tablespoons butter; Salt, freshly ground black pepper to taste; 4½ -pound halibut steaks; 1 cup dry white wine; 1/3 cup heavy cream; 1 small onion, finely chopped; 4 teaspoons freshly squeezed lemon juice; 3 tablespoons flour; 3 tablespoons butter; 2 ounces mushrooms, trimmed and finely chopped; ½ teaspoon marjoram; 1 bay leaf; 6 black peppercorns; 2 ounces green beans, finely chopped; 1 carrot, scraped and finely chopped; 2 teaspoons black caviar; 3 tablespoons black caviar; 2 cloves garlic

Preparation info

4
Generous Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

These halibut steaks topped with a delicate mirepoix are exquisite as they are, but the caviar garnish gilds the lily. The dish is named after the port city of Astrakhan on the Volga River, not far from the Caspian Sea, where much of the famed Russian caviar is processed.

Ingredients

1 small onion, finely chopped
2 ounces green beans, finely chopped
1 carrot, sc

Europe
Russia
Fish course
Pescatarian
Eastern Europe

Method

Prepare a mirepoix: Mix together the onion, green beans, carrot, mushrooms, salt and pepper. Place the vegetables in an ovenproof dish and dot them with the 2 tablespoons of butter. Cover and bake at 350°F for 30 minutes.

Place the halibut steaks in a large, shallow, ovenproof dish. A

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