To enhance the excellent taste of boiled halibut, it is served with orange sauce. Young potatoes, corn and green pot pods enrich the dish with a whole bunch of vitamins!
It is necessary
- - 300 ml of fish broth;
- - 1 shallots;
- - 1 slice of lemon;
- - 1 bay leaf;
- - 6 peas of black pepper;
- - 4 slices of halibut fillet.
- For the sauce:
- - 85 g unsalted butter;
- - 1 tbsp. orange juice;
- - 1 tbsp. white wine vinegar;
- - 3 black peppercorns;
- - 2 egg yolks;
- - 1 tsp lemon juice;
- - 1 tsp orange peel;
- - 125 g of peeled tomatoes;
- - sea salt and black pepper to taste.
Instructions
Step 1
Crush black pepper in a mortar. Chop the shallots. Place the fillet pieces in a single layer in a saucepan. Pour in broth, shallots, lemon wedge, bay leaf and black peppercorns. Bring to a boil and remove from heat.
Step 2
Melt the butter in a small saucepan. Pour the golden liquid into a bowl, and pour out the milky white sediment. Cool it down.
Step 3
Pour orange juice, vinegar, 1 tablespoon into a small saucepan. water and also peppercorns crushed in a mortar. Boil for 2 minutes, until the volume of the liquid is reduced by half. Transfer to an ovenproof bowl set over a saucepan of boiling water. The bottom must not touch the water!
Step 4
Stir in the yolks, beat with a whisk for about 5 minutes, until the mixture thickens and lightens. Pour in the melted butter drop by drop while whisking. There should be a whisk mark on the surface of the finished sauce. If the sauce suddenly begins to curdle, immediately remove it from the heat, add an ice cube and beat quickly until the mixture is smooth again.
Step 5
Pour in lemon juice, add orange zest, add salt and pepper to taste and stir. Remove the double-bottomed saucepan from the heat. Add the tomatoes, stir, cover and set aside while you cook the fish.
Step 6
Strain the cooled broth into a saucepan. Lay the fillets so that they are barely covered with liquid. Scoop up excess liquid with a spoon. Increase the heat slowly so that the liquid gurgles quietly, but does not boil, and cook the fish until it flakes.
Step 7
Remove fillets and place on plates. Pour the sauce over and serve. If you wish, you can decorate the dish with fresh tarragon sprigs.
