A festive halibut dish with rich lobster sauce, leek and endive, ideally served with pressed potatoes.
◷ Under 45 min🍽 4 servings✦ Medel
YOU WILL NEED
Ingredients
2 shallots
1 tbsp butter, plus extra for frying
600 ml water
2 tbsp concentrated lobster stock
500 ml whipping cream
Salt and pepper
1 small leek
1 endive
2 tbsp sweet white wine, preferably Sauternes
4 halibut portions, 175 g each
Cress for garnish (optional)
Pressed potatoes
Sun-dried tomatoes, sliced
Lemon wedges
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Finely chop the shallots and soften in butter. Add the water and lobster stock and reduce by about half. Add the cream and simmer for a while. Season with salt and pepper. Heat the oven to 125°C. Slice the leek and cut the endive into smaller pieces. Sauté them in butter. Add the sweet white wine and simmer for a couple of minutes. Brown the halibut in butter, first on the skin side and then briefly on the other side. Transfer to an oven dish and cook for about 15 minutes, or until the centre reaches 56°C. Serve with the lobster sauce, leek and endive. Garnish with cress if desired and serve with pressed potatoes, sun-dried tomatoes and lemon.
A DELICIOUS FINISH
What should you serve with it?
🍷
Wine
Dry white wine
An elegant white wine suits the mild halibut and rich sauce.
🥂
ALCOHOL-FREE OPTION
Apple juice with lemon
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
