Halibut with Egg and Lemon Sauce is a lovely British dish that combines two favourites. Firm white fish and a subtle citrus sauce are perfect partners. Served on a bed of rice with steamed vegetables makes this recipe a superb dinner for any occasion.
Halibut with Egg and Lemon Sauce
Ideal winter meal of Halibut in a citrus sauce. Perfect partners.
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Servings: 4 people
Calories: 75kcal
Ingredients
- 1 cup carrots sliced
- 1 cup onion sliced
- 1 cup celery sliced
- 2 leaves bay
- 8 whole black pepper corns
- 1 tsp salt
- 4 in halibut steaks
- 2 tsp cornstarch cornflour
- 2 large eggs
- 4 tbsp lemon juice
Instructions
- Place the onions, carrots, celery, bay leaves, peppercorns, and salt in the bottom of a wide shallow pan.1 cup carrots, 1 cup celery, 2 leaves bay, 8 whole black pepper corns, 1 tsp salt, 1 cup onion
- Add 4 cup (1 L) water and bring to a boil over moderate heat.
- Add the fish, plus more water if necessary to cover the fish, and simmer (do not boil) for 10 minutes.4 in halibut steaks
- Mix the cornstarch with a little cold water.2 tsp cornstarch
- Ladle and strain about 2 cups (500 ml) of the poaching liquid into a small saucepan and add the cornstarch mixture, stirring constantly over moderate heat until it boils and thickens.
- In a separate bowl beat the eggs lightly, then add the lemon juice and beat until thoroughly combined.2 large eggs, 4 tbsp lemon juice
- Add a little of the thickened sauce to the lemon egg mixture, then add the lemon egg mixture to the saucepan.
- Stir constantly until the sauce thickens, but DO NOT BOIL.
- Carefully lift the fish out of the pan and serve covered with the sauce.
- May be served either hot or cold but I prefer hot of a bed of white rice.
Notes
Note:
Instead of Halibut, you can use other fish such as salmon, flounder, cod, or haddock.
Nutrition
Calories: 75kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 106mg | Sodium: 2941mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g