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| top results >>> Recipe for Poached Halibut with Horseradish Sauce |
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2 medium carrots
2 stalks celery
1 medium onion
1 cup dry white wine
2 lemon slices
1 bay leaf
3 whole black peppers
1 pound fresh halibut steaks
Horseradish Sauce (recipe follows)
Paprika
Slice carrots, celery and onion. In a large soup pot combine vegetables, wine, lemon, bay leaf, peppers, 8 cups water and 2 teaspoons salt. Bring to boiling. Reduce heat. Cover; simmer for 30 minutes. Strain broth.
In a skillet bring 1 cup broth to boiling; add halibut steaks. Add more broth to half-cover fish, if needed.
Return to boiling. Reduce heat; simmer, covered, until fish flakes easily with a fork. Transfer fish to a warm serving platter, reserving broth; keep fish warm.
Strain broth, reserving 1/2 cup for sauce. Prepare Horseradish Sauce. Pour sauce over fish and sprinkle with paprika.
Horseradish Sauce: (makes 3/4 cup)
1 tablespoon butter or margarine
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup reserved sauce
1/4 cup light cream
1 egg yolk, beaten lightly
1 tablespoon snipped chives
2 teaspoons prepared horseradish
1 teaspoon lemon juice
In a small saucepan melt butter or margarine; stir in cornstarch and salt. Add reserved broth and cream all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Gradually stir half of the hot mixture into egg yolk. Return all to the saucepan. Cook and stir until mixture is bubbly. Reduce heat; cook and stir for 1 to 2 minutes more.
Stir in snipped chives, prepared horseradish, and lemon juice; heat through.
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