Halibut

A large flat fish resembling the turbot in appearance, halibut - little known in France - is a great favourite on this side of the English Channel. Obtainable all the year round, halibut is best during the autumn and winter months. Its flesh is inclined to be dry and rather flavourless unless it is carefully cooked. Halibut is at its best cooked en court-bouillon and served with a good sauce. Besides the following recipes it may be cooked according to any of the recipes given for turbot, brill, sole and lemon sole, to which family it belongs.