Haute Halibut

Haute halibut

Serves 2

Based on a recipe from 'Anton Mosimann's Fish Cuisine', in which it's accompanied by one of those haute cuisine photos for which the pinpoint arrangement of the food must have taken three times as long as the cooking. It's a great book - out of print but available second hand from Amazon for just 45p as I write this.


  • 2 halibut steaks
  • 170 ml / 6 fl oz dry white wine
  • 150ml / 5 fl oz double cream
  • Yolk of a small egg
  • 15g / ½ oz butter
  • 175g / 6 oz courgettes
  • 1 tbsp grated parmesan
  • Black pepper


  1. Cut courgettes lengthways into thin slices. Blanch in boiling water just until limp. Bring a pan of water to the boil. Add the halibut steaks. When the pan returns to boil, turn the heat down and simmer the steaks for a further five minutes. Remove and keep warm.
  2. Mix a third of the cream with the egg yolk.
  3. Blend wine and the rest of the cream in a saucepan. Boil fast until reduced by two thirds.
  4. Off the heat, slowly stir in the cream mixture. Season.
  5. Arrange halibut steaks side by side on a buttered heatproof serving dish. Distribute courgette slices around the outside of the fish, as if they were a frame, Pour sauce over and sprinkle with parmesan and pepper. Grill until golden (about 1-2 minutes). 
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