Ingredients
Preparation
Method
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Preheat the oven to 175°C.
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Dry the halibut with a paper towel, sprinkle with salt and pepper and place in a greased ovenproof dish.
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Push a meat thermometer into the thickest part of the fish and place it in the centre of the oven until the fish has a core temperature of 49°C.
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Allow the halibut to rest on the kitchen worktop for about 5 minutes. The temperature will rise a few more degrees, but should not exceed 55°C.
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Cut the broccoli, celery stalks and mangetout into small pieces and boil in salted water until they have some bite at the core, about 3 minutes.
Apple butter sauce
- Cut the shallot into pieces.
- Boil the shallot and apple juice until the liquid is reduced by half.
- Strain into a new saucepan, add the whipping/double cream and bring to a boil.
- Add the butter and flavour with salt, lemon juice and Tabasco sauce.
- Finely chop the apple and add to the sauce just before serving.
- Serve the oven-baked halibut with vegetables, apple butter sauce and potatoes.