British Eggs Europe Halibut Poach Sauce Seafood

Halibut with Egg and Lemon Sauce

Halibut, Egg and Lemon Sauce - TheRecipe.Website
Stgcom
Written by Stgcom

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, Egg and Lemon Sauce - TheRecipe.Website

Halibut with Egg and Lemon Sauce

Ideal winter meal of Halibut in a citrus sauce. Perfect partners.
4.67 from 62 votes
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Course: Main Dish, Sauce
Cuisine: British, French
Keyword: Seafood, Vegetables
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 75kcal

Ingredients
 

Instructions

  • Place the onions, carrots, celery, bay leaves, peppercorns, and salt in the bottom of a wide shallow pan.
  • 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.
  • Mix the cornstarch with a little cold water.
  • 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.
  • 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

Sodium: 2941mg | Sugar: 3g | Fiber: 2g | Potassium: 241mg | Cholesterol: 106mg | Calories: 75kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 0.4g | Saturated Fat: 1g | Fat: 3g | Protein: 4g | Carbohydrates: 9g