Roasted Halibut with Sauce Grenobloise and Mash
Sauce Grenobloise is the perfect accompaniment to this Roasted Halibut. The sauce is made with butter, capers, parsley, eggs and lemon.
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Ingredients
- 4 x 200g portions of halibut
- 25g butter
- 25ml veg oil
- Salt
- pepper
- 2 Hard boiled eggs diced
- 1 Lemon,juice and zest
- Dash of water
- 50g butter
- 1 small bunch of parsley and mint chopped
- 1/2 shallot, peeled and finely diced
- 2 tbs capers
- 1 clove garlic
- Watercresss
- Mash
- Herb oil
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