Try this Poached Halibut Viennoise recipe, or contribute your own.
Suggest a better description1. Cut the halibut into 140g steaks. 2. Season each one and bring poaching liquor to the boil and season. 3. Place the halibut into poaching liquor and cook for approximately 5 minutes, keeping liquor on a simmer. Cover with a butter wrapper or greaseproof. 4. Blend herbs, parmesan, eggs and seasoning in a food processor and roll this mixture and in between two layers of greaseproof until approximately 2 mm thick. 5. Put the viennoise into the freezer to set and after 15 minutes approximately. Remove it and cut into 3 inch x 2 inch pieces approximately. 6. Place a piece on top of each piece of semi-cooked fish and place on a baking tray. 7. Prepare tomato fondue by sweating onion and garlic in a saucepan and add quartered tomatoes and a splash of dry white wine. Cook for approximately 10 to 15 minutes. Put in processor and pass through a sieve. Season and serve. 8. Put baking tray with fish under grill and finish cooking and melt and glaze viennoise. 9. Serve fish on a bed of wilted spinach and serve a little sauce around. Finish with some tarragon leaves. NOTES : Chef:Steven Saunders
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Serving Size: 1 Serving (624g) | ||
Recipe Makes: 4 servings | ||
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Calories: 611 | ||
Calories from Fat: 396 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.9g | 59 % | |
Saturated Fat 21g | 105 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 864mg | 266 % | |
Sodium 1072.4mg | 37 % | |
Potassium 666.9mg | 18 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 8g | ||
Protein 44.5g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 611
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