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4 halibut steaks
600 ml/1 pt/2.5 cups Fish Stock
15 g/0.5 oz/1 tbsp butter or margarine
15 ml/1 tbsp oil
1 onion, chopped
150 ml/0.25 pt frozen concentrated orange juice
5 ml/1 tsp chopped tarragon
15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper
10 ml/2 tsp cornflour (cornstarch)
15 ml/1 tbsp water
150 ml/0.25 pt soured (dairy sour) cream
1 orange, peeled and sliced
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Method :
Place the halibut in a greased flameproof dish, pour the stock over, bring
to the boil and poach for 10 minutes. Transfer the fish to a warm serving
dish, remove the skin and bones and keep it warm. Reserve 150 ml/0.25 pt
of the cooking liquor. Heat the butter or margarine and oil and fry (saute)
the onion until soft, then stir in the orange juice, reserved fish liquor
and herbs and season to taste. Bring to the boil, then simmer for 4
minutes. Blend the cornflour to a paste with the water, then stir into the
sauce and cook, stirring, until the sauce thickens. Remove from the heat
and stir in the soured cream, then pour the sauce over the halibut and
serve garnished with the orange slices. |