Poached Halibut with Prawns and Sandefjord Sauce

Name: Poached Halibut with Prawns and Sandefjord Sauce
Ingredients: ½ lemon; 1–1½ lb / 455–680 g halibut steak; freshly ground black pepper; salt; 2½ fl oz / 70 ml whipping cream; 2–3 pt / 1.15–1.70 l fish stock; 2 tbsp chopped chives; 4 oz / 110 g unsalted butter, chilled and diced; 3 oz / 85 g peeled cooked prawns

Preparation info

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Sandefjord sauce is a classic Norwegian sauce made with cream and butter. I once came back from Norway with a bag of freshly cooked prawns, which I had bought straight from a boat moored in Trondheim harbour. Those and the Sandefjord sauce did wonders for a piece of halibut I cooked the next day.

Ingredients

1–1½ lb / 455–680 g halibut steak
½ lemon
salt

Fish course
Pescatarian
Gluten-free

Method

Rub the piece of halibut with the cut lemon and lightly season. Put in a deep frying pan or roasting tin, cover with the stock, bring gently to simmering point and hold there for 3 minutes. Turn off the heat, cover the pan, and put on one side while you make the sauce. Bring the cream to the boil, and beat in the diced butter, a little at a time. Whisk the sauce until light and smooth and do no