Halibut Baked with Cream

A truly delectable dish of German origin, Halibut Baked with Cream makes a superb lunch or dinner party dish, served with croquette potatoes and sauteed mushrooms and accompanied zuith a well-chilled white-Moselle wine.

4 large halibut fillets

2 teaspoon salt

1/4 teaspoon black pepper

5 fl. oz. double cream

8 fl. oz. dry white wine

1 bay leaf

1 tablespoon very finely chopped fresh chives

2- teaspoon dried chervil

1 tablespoon lemon juice

1 tablespoon cornflour dissolved in

2 tablespoons white wine

1 oz. Parmesan cheese, finely grated

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).

Rub the fish fillets all over with the salt and pepper and arrange them in a medium-sized ovenproof dish. Set the dish aside.

In a medium-sized mixing bowl, com-bine the cream, wine, bay leaf, chives, chervil, lemon juice and the cornflour mixture.

Pour the sauce over the fish in the baking dish. Sprinkle on the grated cheese.

Place the dish in the centre of the oven and bake for 30 to 40 minutes, or until the cheese has melted and the fish flakes easily when tested with a fork.

Remove the dish from the oven. Re-move and discard the bay leaf. Serve immediately, straight from the dish.

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