A subtle dinner dish, Neptune’s Delight is a combination of halibut, prawns or shrimps, wine and cream. Serve with creamed potatoes, fresh peas and, to drink, a well-chilled Muscadet white wine.
4 large halibut steaks
1 teaspoon salt
½ teaspoon black pepper
10 fl. oz. fish stock
4 fl. oz. dry white wine
1 oz. butter
3 tablespoons flour
10 fl. oz. single cream
12 oz. prawns or shrimps, shelled and coarsely chopped
Rub the halibut steaks all over with the salt and pepper. Arrange them in a large fish kettle or saucepan. Pour over the stock and 2 fluid ounces of the wine. Place the kettle or saucepan over moderately high heat and bring the liquid to the boil. Reduce the heat to low and simmer the fish gently for 15 to 20 minutes, or until the flesh flakes easily when tested with a fork.
Meanwhile, prepare the sauce. In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the cream and remaining wine, stirring constantly. Return the pan to the heat. Cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Reduce the heat to low and stir in the prawns or shrimps. Simmer the mixture for a further 3 minutes. Remove the pan from the heat and set aside. Keep warm.
Remove the fish kettle or saucepan from the heat. With a slotted spoon, transfer the halibut steaks to a warmed serving dish. Pour the sauce over the halibut and serve immediately.