Braised halibut with maltaise sauce and asparagus
Braising halibut gives it a softer, moister texture than roasting or grilling. It is served here with a citrusy maltaise sauce and fresh asparagus.
- 2 halibut fillets, each about 175g/6oz
- 1 garlic clove, finely sliced
- 1 shallot finely sliced
- 4 tbsp dry sherry
- 100ml/3½fl oz fish stock
- 200g/7oz butter
- 4 free-range egg yolks
- 2 oranges, 1 peeled and julienned and 1 juice only
- 1 lemon, juice only, to taste
- 6 green asparagus, trimmed and peeled
- 6 white asparagus, trimmed and peeled
- salt and freshly ground black pepper
- 2 tbsp edible flowers, such as borage, garlic or chive, to garnish
Preheat the oven to 180C/160C Fan/Gas 4.
Put the halibut fillets in a casserole dish with the garlic, shallot, sherry and stock and place over a medium heat. Season with the salt and pepper and bring to the boil. Baste the fish and transfer to the oven for 5–10 minutes, depending on the thickness of the fish. Remove from the oven and baste again.
Melt the butter in a small saucepan over a low heat. Whisk the yolks with the orange juice in a double boiler or bain-marie. Season with salt and pepper and cook until thickened. Whisk in the melted butter and add lemon juice to taste.
Blanch the asparagus in a saucepan of salted water for 2–3 minutes.
Arrange the asparagus in crown shapes on two warmed plates. Pour some maltaise sauce into the centres of each crown and then place the fish on top. Garnish with the orange julienne and flowers and serve.