Possum’s Recipe Book

Halibut (or fish of your choice) with Cream and Parsley Sauce

Serves 2

2tbsp vegetable oil
4 spring onions
3 bay leaves
4 thyme sprigs
2tbsp butter
100ml white wine/water
200ml fish stock
6 black pepper corns
1 brambly apple
 
250g Halibut (or fish fillet of your choice) skinned and cut into small chunks
 
For Parsley Sauce
3 handful parsley – finely chopped
2tsp garlic – chopped
1 handful capers – minced
4tbsp white wine vinegar
1 ½ eggs - hard boiled and chopped
Olive oil
Sea salt
Black pepper
 
Method
 
Heat oil in a large saucepan.
Add spring onions, bay leaves, thyme 2tbsp butter and the white wine.
Reduce the wine by half.
Pour in stock and cook 5mins.
Add peppercorns and apple to the soup.
Add cream and cook 3mins.
Strain the soup through a sieve and return to a clean saucepan.
Add fish, season with salt, lemon juice and rest of the butter.
 
For the Parsley Sauce
Mix the parsley, capers, vinegar, garlic, salt and pepper together in a glass owl.
Gently add the olive oil until you get a fluid consistency.
Then add the eggs.
Season to taste with salt and pepper.
Store in a jar with a lid in the refrigerator until you need it.
 
To serve plated with parsley sauce and crusted bread.