Name: Citrus-Baked Halibut Fillet with Oyster and Champagne Velouté
Yield: For 4 People:
Cuisine: British
Ingredients: 900 ml good quality fish stock; Freshly ground sea salt and white pepper; A few lemon balm leaves, or sprigs of chervil, or fennel, or all of these; 12 fresh oysters in the shell; 350 ml champagne (or dry white wine as an alternative); 100 ml dry vermouth; 50 g closed cup mushrooms, washed and finely chopped; 6 shallots, finely chopped; 500 ml fresh double cream; Half a lemon; 1 bay leaf; 25 g unsalted butter; 2 sprigs of flat parsley; 4 x 175 g pieces of halibut fillet

Preparation info

For
4
People:

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

My advice for cooking this dish is to prepare the sauce first of all and then prepare the fish ready to go into the oven. As fresh white fish will spoil if it is not served immediately, time the cooking of the fish to coincide with the serving time. The sauce can be prepared in advance and reheated before serving. The oysters should be added at the very last minute.