Citrus-Baked Halibut Fillet with Oyster and Champagne Velouté from The Three Chimneys: Recipes & Ref
My advice for cooking this dish is to prepare the sauce first of all and then prepare the fish ready to go into the oven. As fresh white fish will spoil if it is not served immediately, time the co...
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Cooking tools:
- Oyster knife
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Stove
- Oven
- Baking dish
- Spoon
- Plate
Ingredients
- 4 x 175 g pieces of halibut fillet
- A few lemon balm leaves, or sprigs of chervil, or fennel, or all of these
- 2 sprigs of flat parsley
- 12 fresh oysters in the shell
- 900 ml good quality fish stock
- 350 ml champagne (or dry white wine as an alternative)
- 100 ml dry vermouth
- 25 g unsalted butter
- 500 ml fresh double cream
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