Braised halibut with maltaise sauce and asparagus

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Saturday Kitchen Chefs - Michel Roux Jr
By Michel Roux Jr.
  • 2 halibut fillets, each about 175g/6oz
  • 1 garlic clove, finely sliced
  • 1 shallot finely sliced
  • 4 tbsp dry sherry
  • 100ml/3½fl oz fish stock
  • 200g/7oz butter
  • 4 free-range egg yolks
  • 2 oranges, 1 peeled and julienned and 1 juice only
  • 1 lemon, juice only, to taste
  • 6 green asparagus, trimmed and peeled
  • 6 white asparagus, trimmed and peeled
  • salt and freshly ground black pepper
  • 2 tbsp edible flowers, such as borage, garlic or chive, to garnish
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