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Poached Halibut Steak with Parsley Sauce (Trongon de Fletin

ingredients

Prepare 10 x 175 g halibut steaks, proceed as for Poached Brill Steak and serve accompanied by 600 ml Parsley Sauce.

for the court-bouillon

2 litres water
2 lemons
5 g salt

10 x 175 g halibut steaks
600 ml Parsley Sauce
3 lemons
picked parsley
30 plain boiled potatoes

method

1. Boil the water, lemon juice and salt; add the steaks, bring back to boiling point, skim and simmer gently for 10 minutes until cooked.

2. Remove the tron§ons, drain and remove the skin and centre bone.

3. Dress the fish on a serving dish with a little of the cooking liquid, garnish with slices of lemon, picked parsley and the plain boiled potatoes.

4. Serve the 600 ml Parsley Sauce separately in a sauceboat.

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